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Mom's Zucchini Bread

My Mom's Zucchini Bread recipe is the best I've ever had and it's so easy to make, with basic pantry ingredients.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 16
Calories: 173 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup oil (vegetable or canola oil)
  • 3 large eggs
  • 2 cups grated zucchinis
  • 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 chopped nuts or chocolate chips (optional)

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl mix the granulated sugar, brown sugar and oil until well combined. Add the eggs and vanilla and mix to combine.
  3. 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).
  4. In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
  5. 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).
  6. Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

Notes

  • Yield: Makes two standard loaves, (or 6 mini loaves). Serving size is for 1 slice, when loaf is cut into 8 pieces. 
  • Freezing instructions: Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
  • Mini loaves: Line six mini loaf pans with a piece of parchment paper and spray lightly with cooking spray. Bake for 30-35 minutes or until a toothpick inserted in the center of a loaf comes out clean.
  • Muffins: Line a standard muffin tin with liners and spray lightly with cooking spray. Bake muffins at 350 degrees for muffins for 20-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Healthy Zucchini bread: Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
  • Use half whole wheat flour, substitute half of the oil for applesauce, and use half the amount of sugars.
  • Gluten free: substitute gluten-free flour.
  • substitute gluten-free flour.
  • Chocolate chip zucchini bread: Add 1 1/2 cups chocolate chips to the batter, along with the dry ingredients.
  • Add 1 1/2 cups chocolate chips to the batter, along with the dry ingredients.
  • Chocolate Zucchini bread: use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.
  • use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder.

Nutrition Information

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%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 173

% 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.