Description
Mom’s Zucchini Bread is a moist, flavorful quick bread packed with shredded zucchini and crunchy walnuts. Lightly spiced with cinnamon and enhanced by a tender crumb, this classic recipe is perfect for breakfast, snacks, or dessert. It yields two loaves that are easy to slice and share, making a delightful treat for family and friends.
Ingredients
Units
Scale
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 1/4 cups white sugar
- 3 teaspoons vanilla extract
Mix-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Prepare Oven and Pans: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to ensure even mixing and a light texture.
- Mix Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract together until the mixture is well combined and smooth.
- Combine Mixtures: Add the sifted dry ingredients to the wet ingredients bowl and beat thoroughly until you have a uniform batter without lumps.
- Add Zucchini and Walnuts: Gently fold in the shredded zucchini and chopped walnuts until evenly distributed throughout the batter.
- Fill Loaf Pans: Pour the batter evenly into the prepared loaf pans, smoothing the tops with a spatula.
- Bake: Place the pans in the preheated oven and bake for 40 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove the loaves from the oven and let them cool in the pans on a wire rack for 20 minutes.
- Remove from Pans: Run a table knife around the edges of the pans to loosen the bread, then carefully invert the loaves onto a wire rack to cool completely before slicing.
Notes
- Be sure to shred the zucchini finely and gently squeeze out excess moisture if your zucchinis are very watery to avoid soggy bread.
- You can substitute walnuts with pecans or leave them out for a nut-free version.
- Store the zucchini bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; slice and wrap portions individually for easy thawing.
- Adjust the cinnamon amount based on your preference for spice intensity.
Nutrition
- Serving Size: 1 slice (approximately 1/24th of the recipe)
- Calories: 200
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 37mg
