Description
Mom’s Zucchini Bread is a classic, moist, and flavorful quick bread packed with shredded zucchini and crunchy walnuts. With warm cinnamon and vanilla notes, it makes a perfect snack, breakfast treat, or dessert that the whole family will love.
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
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans to prevent the bread from sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon. This ensures even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract until fully combined and smooth.
- Combine Mixtures: Add the sifted dry ingredients mixture to the wet ingredients, beating well until the batter is smooth and homogeneous.
- Add Zucchini and Walnuts: Fold in the shredded zucchini and chopped walnuts carefully until evenly distributed throughout the batter.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Place them in the preheated oven and bake for about 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the pans from the oven and cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen the bread, then invert the loaves onto a wire rack and let them cool completely before slicing.
Notes
- Make sure to shred zucchini finely and gently squeeze out excess moisture to avoid soggy bread.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- This bread stores well at room temperature for up to 3 days, or refrigerate for up to a week.
- For a sweeter touch, add a handful of chocolate chips or raisins with the zucchini.
- If you prefer a nuttier flavor, toast the walnuts lightly before adding.
Nutrition
- Serving Size: 1 slice (approx. 1/24th of the loaf)
- Calories: 220
- Sugar: 20g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
