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–+ servings
Mom's Zucchini Bread

Mom's Zucchini Bread

This moist zucchini bread is so delicious that kids love it! Perfect for freezing and keeps well in the refrigerator.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24 slices
Calories 256 kcal

Equipment

  • Loaf pans
  • mixing bowls
  • Electric mixer
  • Wire rack

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon or to taste
  • 3 large eggs
  • 1 cup vegetable oil
  • 2.25 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts

Instructions
 

  • Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  • Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
  • Stir in shredded zucchini and chopped walnuts until well combined.
  • Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
  • Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Notes

This recipe makes two loaves and can be frozen or refrigerated for weeks.

Nutrition

Serving: 1sliceCalories: 256kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 23mgSodium: 171mgPotassium: 96mgFiber: 1gSugar: 19gVitamin C: 2mgCalcium: 29mgIron: 1mg
Keyword baking, easy recipes, moist bread, quick bread, vanilla, zucchini bread
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