Mom’s Zucchini Bread

This zucchini bread exhibits remarkable quality with a superbly moist texture. It garners swift consumption from my children, barely allowing me to keep up with its production pace. While the recipe yields two loaves, it demonstrates excellent suitability for freezing, and its shelf life within a refrigerated environment spans several weeks.

How Do You Make Zucchini Bread?

Here’s a brief overview of what you can expect when you make this old-fashioned zucchini bread recipe: 

1. Sift the dry ingredients together.
2. Beat the wet ingredients together. 
3. Beat the dry mixture into the wet mixture. 
4. Stir in the grated zucchini and nuts. 
5. Pour the batter into the prepared pans. 
6. Bake until a toothpick comes out clean. 

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Method for Making Zucchini Bread

Step 1

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Prepare two 8×4-inch pans by applying a layer of grease and flour.

Step 2

In a sizable bowl, proceed to sift together the flour, salt, baking powder, baking soda, and cinnamon.

Step 3

In a separate large bowl, utilize an electric mixer to combine the eggs, oil, sugar, and vanilla. Subsequently, incorporate the sifted flour mixture into this amalgamation and mix thoroughly. Integrate the zucchini and walnuts, ensuring a comprehensive combination. Proceed to transfer the resulting batter into the previously prepared pans.