Description
This classic Mom’s Zucchini Bread recipe yields moist, flavorful loaves packed with shredded zucchini and crunchy walnuts, balanced with cinnamon and vanilla. Perfect for a comforting snack or breakfast treat, this easy-to-make bread is baked to golden perfection and is sure to delight with every slice.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon (or to taste)
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Prepare pans and oven: Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans thoroughly to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to evenly combine and aerate the mixture.
- Mix wet ingredients: In a separate large bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract together using an electric mixer until the mixture is well combined and smooth.
- Combine wet and dry ingredients: Add the sifted flour mixture into the wet ingredients and beat well until fully incorporated without overmixing to retain a tender texture.
- Add zucchini and walnuts: Gently stir in the shredded zucchini and chopped walnuts until evenly distributed throughout the batter.
- Fill pans with batter: Pour the prepared batter evenly into the two greased and floured 8×4-inch loaf pans, smoothing the tops.
- Bake the bread: Place the pans in the preheated oven and bake for 40 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool in pans: Remove the pans from the oven and let the bread cool in the pans on a wire rack for 20 minutes to set slightly.
- Remove from pans and cool completely: Run a thin table knife around the edges to loosen the loaves, then carefully invert them onto a wire rack. Allow the bread to cool completely before slicing and serving.
Notes
- Ensure zucchini is shredded finely to blend smoothly into the batter.
- Do not overmix the batter after adding the flour to avoid tough bread.
- Use fresh baking powder and baking soda for best rising results.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/24 of loaf)
- Calories: 180
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
