Mom’s Zucchini Bread

Mom's Zucchini Bread
This is an extra special bread in our family because it was one of the key elements in my sister and her fiancé’s dating story. Instead of grating the zucchini, I like to divide it into six long parts and then thinly slice it. My husband loves seeing vegetables in his food so doing it this way makes him think it is healthier for him!

This recipe has earned 4.8/5 stars with over 4700 reviews.

prep: 20 minutes
cook: 1 hour

makes 2 loaves


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (I recommend using a food processor)
1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

See for the original Mom’s Zucchini Bread recipe. 

Posted in Vegetarian

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