Description
This Mom's Zucchini Bread recipe yields moist, flavorful loaves perfect for breakfast or snacks. With a blend of cinnamon, shredded zucchini, and crunchy walnuts, it's a comforting treat that kids love. The recipe makes two 8x4-inch loaves that freeze well and stay fresh refrigerated for weeks.
Ingredients
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 ¼ cups white sugar
- 3 teaspoons vanilla extract
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract until well combined and smooth.
- Combine Mixtures: Gradually add the sifted dry ingredients into the wet mixture, beating well to form a uniform batter without lumps.
- Add Zucchini and Walnuts: Stir in the shredded zucchini and chopped walnuts gently until evenly distributed throughout the batter.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for about 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Bread: Remove the loaves from the oven and let them cool in the pans on a wire rack for 20 minutes to firm up.
- Remove from Pans: Run a table knife around the edges of the loaves to loosen, invert them onto the wire rack, and let them cool completely before slicing or storing.
Notes
- This recipe makes two loaves that freeze well. Wrap tightly before freezing.
- You can substitute walnuts with pecans or omit nuts for nut-free bread.
- Make sure to squeeze out excess water from zucchini if it seems very watery to prevent soggy bread.
- The baking time may vary; start checking for doneness at 40 minutes.
- Use fresh zucchini for best texture and flavor.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Baking
- Method: Baking
- Cuisine: American
