Mom’s Zucchini Bread

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.

Prep Time:
15 mins

1 hr 15 mins

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Cook Time:
40 mins

24 serving

Additional Time:
20 mins

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. 


  • 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.


Step 4

Place the pans within the preheated oven and allow for baking until an inserted toothpick emerges clean from the center, typically spanning a duration of 40 to 60 minutes. Following baking, allow the pans to cool on a wire rack for a period of 20 minutes. Subsequently, employ a table knife to gently loosen the edges. Carefully invert the pans onto a wire rack, facilitating the complete cooling process.

How to Store Zucchini Bread

Store newly baked zucchini bread, securely enveloped in food-safe cling wrap and/or aluminum foil, at ambient room conditions for a duration not exceeding two days, or alternatively, within a refrigerator for a period of no more than one week.

Can You Freeze Zucchini Bread?

To preserve zucchini bread for extended storage, first, enshroud the adequately cooled loaves with a sheet of cling film specifically designed for storage purposes. Subsequently, enfold the loaves in a covering of aluminum foil. Proceed to place the prepared loaves within a freezer environment, where they can be maintained for a duration of up to three months.

Mom's Zucchini Bread

Nutrition Facts









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