Mom's Zucchini Bread Recipe - A Homemade Family Favorite
This classic zucchini bread is moist, flavorful, and packed with fresh zucchini. A beloved family recipe, it’s perfect for breakfast, a snack, or dessert. The combination of cinnamon, vanilla, and optional mix-ins like nuts or chocolate chips makes it an irresistible treat. It’s easy to make, freezes well, and stays fresh for days!
Equipment
- Two 8×4-inch loaf pans
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Box grater (for zucchini)
- Toothpick (for doneness check)
Ingredients
- For the Zucchini Bread:
- 3 ¼ cups all-purpose flour
- 2 cups granulated sugar
- 4 eggs
- 1 ½ cups grated zucchini about 3-4 zucchinis
- 1 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional Add-ins:
- 1 cup chopped pecans or walnuts
- 1 cup chocolate chips
- 1 cup dried cranberries
Instructions
- Prepare the Ingredients:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8×4-inch loaf pans.
- Make the Batter:
- In a large bowl, beat eggs, sugar, and vegetable oil until smooth.
- Stir in baking soda, baking powder, cinnamon, vanilla extract, and salt.
- Gradually mix in the flour, stirring until just combined.
- Fold in the grated zucchini (do not drain the moisture).
- If using, gently mix in nuts, chocolate chips, or dried fruit.
- Bake the Zucchini Bread:
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not peel the zucchini – the skin softens during baking and adds extra nutrients.
Do not squeeze out the zucchini's moisture – it helps keep the bread soft and moist.
For extra sweetness, sprinkle brown sugar on top before baking.
Make it gluten-free by swapping all-purpose flour for a gluten-free flour blend.
Storage: Keep at room temperature for 3-4 days or refrigerate for up to a week.
Do not squeeze out the zucchini's moisture – it helps keep the bread soft and moist.
For extra sweetness, sprinkle brown sugar on top before baking.
Make it gluten-free by swapping all-purpose flour for a gluten-free flour blend.
Storage: Keep at room temperature for 3-4 days or refrigerate for up to a week.