Mom's Zucchini Bread

4,711 Reviews 183 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
v monte
Recipe by  v monte

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

Directions

  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.

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Reviews (4,711)

Rate This Recipe
MommyFromSeattle
6438

MommyFromSeattle

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 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won't be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn't as moist. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year. Super quick and easy to make and my 2 and 5 yr. old inhale this stuff. Don't tell them about the veggies and they won't know it's there!!

mm425
3747

mm425

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 baking time. That way, the topping stays on top rather than sinking down into the batter as the bread bakes. I made 5 mini-loaves and baked a total of 40 minutes. (Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.)

ALLIEA
2399

ALLIEA

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 speed and the bread is moist and good

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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