Mom's Zucchini Bread
User Reviews
4.9
Mom's Zucchini Bread
Description
This zucchini bread starts with mixing granulated and brown sugars with oil, then adding eggs and vanilla for moisture and sweetness. Grated zucchini with minimal moisture is folded in alongside dry ingredients including flour, baking soda, baking powder, salt, and cinnamon. Optional add-ins like nuts or chocolate chips enhance texture and flavor variety.
Baked at 325 degrees F for about 50-60 minutes, the bread develops a tender crumb and golden crust. Using parchment paper and cooking spray ensures easy release from the pan. The sweetness is balanced by cinnamon’s warmth and vanilla’s aroma without overpowering the zucchini’s subtle freshness.
This recipe scales easily to mini loaves or muffins, adjusting baking time accordingly. The bread is enjoyed sliced, suitable for breakfast or snacks. Freezing wrapped loaf or slices preserves freshness for 2 to 3 months. Variations include substituting whole wheat flour or applesauce for a healthier version, or adding unsweetened cocoa powder and chocolate chips for a chocolate zucchini twist.
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 3 large egg
- 2 cups zucchini grated
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 3/4 cup nuts optional, chopped or chocolate chips
Instructions
- Preheat oven to 325 degrees F. Line the bottom of two 8x4'' bread pans a piece of parchment paper, and spray the pans lightly with cooking spray.
- In a large bowl mix the granulated sugar, brown sugar and oil until well combined. Add the eggs and vanilla and mix to combine.
- Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. Use a paper towel to gently squeeze some of the moisture out, then lightly measure it into measuring cups (don't pack down).
- In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
- Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
- Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.
Notes
- This recipe yields two standard loaves or six mini loaves; slice each standard loaf into 8 pieces for serving size guidance.
- Wrap cooled loaves in plastic and freeze up to three months; thaw at room temperature or briefly defrost in a microwave.
- Mini loaves bake about 30-35 minutes; muffins bake 20-30 minutes at 350°F until a toothpick inserted comes out clean.
- To make a healthier version, substitute half the all-purpose flour with whole wheat and replace half of the oil with applesauce, using less sugar accordingly.
- Chocolate versions include adding cocoa powder and chocolate chips, adjusting flour as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 27mg | 9% |
| Sodium | 186mg | 8% |
| Potassium | 87mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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