Mom's Zucchini Bread

Mom's Zucchini Bread

5228

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."

Ingredients

1 h 40 m {{adjustedServings}} servings 255 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

5228
  1. 6852 Ratings

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This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cup...

Very moist and good. I added a crumb topping as another reviewer suggested and that was fabulous! By trial and error, I discovered that the topping works best when added 15 minutes into the ba...

Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium spee...