The Classic Comfort of Mom’s Zucchini Bread Recipe

Savoring memories of childhood, this moms zucchini bread recipe brings warmth and nostalgia to every kitchen.

Grandma’s secret techniques blend perfectly with simple ingredients.

Soft crumbs and delicate spices create a comforting slice of happiness.

Summer gardens offer abundant zucchini for this delightful treat.

Baking becomes an adventure with this cherished family classic.

Sweet aromas will fill your home, promising delicious moments ahead.

You’ll want to slice into this moist, golden loaf immediately.

Why Moms Zucchini Bread Always Hits Home

• Boost Nutrition Secretly: Sneak zucchini into a delicious bread, loading it with hidden vegetables while creating a treat everyone will love.
• Customize with Ease: Add walnuts or raisins to personalize the recipe, making it adaptable to different taste preferences and family likes.
• Perfect Family Treat: Create a homemade bread that serves multiple purposes – from breakfast to snack time, satisfying both kids and adults with its moist texture and sweet flavor.
• Stress-Free Baking: Requires simple mixing technique and basic ingredients, making it accessible for bakers of all skill levels, even those with minimal cooking experience.

What Goes Inside Moms Zucchini Bread

• Zucchini: Fresh vegetable that provides moisture and subtle sweetness to the bread.
• Eggs: Binding agent that helps create structure and richness in the bread.
• Vegetable Oil: Adds moisture and contributes to the tender texture of the bread.
• Sugar: Provides sweetness and helps with caramelization during baking.

• All-Purpose Flour: Core ingredient that forms the base structure of the bread.
• Ground Cinnamon: Warm spice that adds depth and aromatic flavor to the recipe.
• Salt: Enhances overall flavor and balances the sweetness.
• Baking Soda, Baking Powder: Leavening agents that help the bread rise and become light.

• Walnuts, Raisins: Add texture, crunch, and extra flavor to the zucchini bread.

• Vanilla Extract: Provides a rich, sweet background note to complement the other ingredients.

Bake Moms Zucchini Bread With Ease

Step 1: Prepare Baking Space

Warm up your oven to 350°F and generously coat two 8×4-inch loaf pans with cooking spray or butter to ensure easy bread removal.

Step 2: Create Wet Ingredient Blend

• Shredded zucchini
• Eggs
• Vegetable oil
• Granulated sugar
• Vanilla extract

Whisk everything together until the mixture looks smooth and well-blended.

Step 3: Mix Dry Ingredient Base

• All-purpose flour
• Ground cinnamon
• Salt
• Baking soda
• Baking powder

Ensure no clumps remain in the dry ingredients.

Step 4: Combine Wet and Dry Mixtures

Softly fold the dry ingredient blend into the wet mixture, stirring gently to create a consistent batter. Avoid overmixing to keep the bread tender.

Step 5: Add Optional Mix-Ins

• Chopped walnuts
• Raisins

Distribute these evenly throughout the batter.

Step 6: Fill Loaf Pans

Divide the batter equally between the prepared pans, using a spatula to smooth the tops and create an even surface.

Step 7: Bake to Perfection

Place the pans in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 8: Cool and Rest

Remove the zucchini bread from the oven and let the loaves sit in the pans for 10 minutes. Then transfer to a wire rack for complete cooling.

Step 9: Serve and Store

Once cooled, slice the bread and enjoy immediately. For later eating, wrap the loaves tightly in plastic wrap to maintain freshness.

Smart Tips For Moms Zucchini Bread Success

• Drain Zucchini Thoroughly: Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
• Prevent Overflow: Fill loaf pans only about 2/3 full to avoid batter spilling over during baking and creating a messy oven.
• Boost Nutrition Secretly: Add ground flaxseed or chia seeds to increase fiber and omega-3 content without changing the bread's delicious flavor.
• Customize Easily: Swap walnuts for pecans or add chocolate chips for different flavor variations that suit personal preferences.
• Store Smart: Wrap cooled zucchini bread tightly in plastic wrap or aluminum foil to maintain moisture and freshness for up to 5 days at room temperature.

Fun Changes For Moms Zucchini Bread

• Chocolate Chip Zucchini Bread: Add 1 cup of chocolate chips to the batter for a sweet, indulgent variation that transforms the classic recipe into a decadent treat.
• Nutty Whole Wheat Zucchini Bread: Replace half the all-purpose flour with whole wheat flour and increase walnut quantity for a heartier, more nutritious version with enhanced nutty flavors.
• Lemon Lavender Zucchini Bread: Incorporate fresh lemon zest and dried lavender flowers to create a fragrant, sophisticated bread with bright citrus and floral undertones.
• Carrot Zucchini Bread: Mix in 1/2 cup grated carrots alongside zucchini for added moisture, natural sweetness, and a beautiful orange-green speckled appearance.

What To Eat With Moms Zucchini Bread

• Pair with Creamy Coffee Companion: Brew a rich, smooth cappuccino or latte that complements the bread's warm cinnamon notes and balances its sweet, moist texture.
• Enhance with Honey Butter Spread: Whip softened butter with local honey and a pinch of cinnamon to create a luxurious, silky topping that elevates each slice's richness.
• Match with Maple Walnut Ice Cream: Scoop a cold, nutty vanilla-based ice cream alongside the bread to provide a delightful temperature and flavor contrast.
• Complement with Spiced Chai Tea: Steep a warming chai tea with hints of cardamom and ginger that harmonize perfectly with the zucchini bread's comforting spice profile.

Stash Moms Zucchini Bread Without Drying It Out

• Store cooled zucchini bread in an airtight container or wrapped tightly in plastic wrap inside the refrigerator for up to 5-7 days, maintaining its moisture and freshness.
• Wrap individual slices or whole loaves in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months, ensuring maximum preservation of flavor and texture.
• Keep bread in a sealed container at room temperature for 2-3 days if planning to consume quickly. Place in a cool, dry spot away from direct sunlight to prevent staleness.
• Remove frozen zucchini bread from the freezer and let it thaw naturally at room temperature for 1-2 hours. Alternatively, warm slightly in the microwave for a soft, fresh-like texture.

Get The Scoop On Moms Zucchini Bread

• Why use zucchini in bread?

Zucchini adds moisture, natural sweetness, and extra nutrients to the bread, making it softer and healthier without changing the delicious taste.

• Can I make this bread gluten-free?

Yes, replace regular flour with a gluten-free all-purpose flour blend to create a similar texture and taste.

• How do I know the bread is fully baked?

Insert a toothpick into the center – if it comes out clean with no wet batter, the bread is completely cooked.

• Is zucchini bread considered a dessert or breakfast item?

It’s versatile! Zucchini bread works perfectly as a breakfast treat, afternoon snack, or light dessert with coffee or tea.

Moms Zucchini Bread Recipe

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• Total Time: 75 minutes
• Yield: 8 1x

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Description

Mom’s Zucchini Bread weaves garden-fresh zucchini into a moist, spiced quick bread that celebrates homemade comfort. Warm cinnamon and sweet vanilla combine with tender zucchini, creating a delightful slice you’ll savor with morning coffee or afternoon tea.

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Ingredients

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Main Ingredients:

• 2 cups zucchini, shredded
• 3 eggs
• 2 cups all-purpose flour
• 1 cup vegetable oil
• 2 cups granulated sugar

Spices and Flavoring:

• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder

Optional Add-ins:

• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

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Instructions

1. Preheat the oven to 350°F and grease two 8×4-inch loaf pans thoroughly to prevent sticking.
2. Combine shredded zucchini, eggs, vegetable oil, sugar, and vanilla extract in a large mixing bowl, whisking until the mixture becomes smooth and well-integrated.
3. In a separate bowl, sift together flour, ground cinnamon, salt, baking soda, and baking powder, ensuring no lumps remain.
4. Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a uniform batter without overmixing.
5. If desired, incorporate chopped walnuts and raisins into the batter, distributing them evenly throughout.
6. Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula to create an even surface.
7. Place the pans in the preheated oven and bake for approximately 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the zucchini bread from the oven and allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack.
9. Once completely cooled, slice the bread and serve, or wrap tightly in plastic wrap for later enjoyment.

Notes

• Pat excess moisture from zucchini using paper towels to prevent soggy bread and ensure a perfect texture.
• Swap out half the all-purpose flour with whole wheat flour for a more nutritious version with added fiber and nutty flavor.
• Reduce sugar by using unsweetened applesauce or mashed bananas to create a healthier alternative without compromising sweetness.
• Toast walnuts before adding to the batter to enhance their rich, nutty flavor and provide a deeper, more complex taste profile.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 459
• Sugar: 27 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg