Mom’s Zucchini Bread
This post may contain affiliate links. For more information, please see our disclosure policy.
Zucchini Bread is this magical mix of a bread and cake – sweet and savory and simply just delicious. The best part is – Mom’s Zucchini Bread recipe is SUPER EASY to make!
This might be shocking – I’d never had Zucchini Bread until I was 47 years old! My friend Brit and her ADORABLE daughter Lily brought me a loaf of homemade zucchini bread – so I had to try it. I was shocked at how delicious it was! I asked her for the recipe and she got it from her mom and shared this family recipe with all of us! Now it’s one of my favorite treats!
Why You’ll Love This Zucchini Bread
Simple & delicious. I never can really figure out zucchini bread – why does it work? It doesn’t really taste like zucchini but it’s so good! It’s light and fluffy – the sugar makes it sweet – the cinnamon brings it all together. It’s just wonderful and this is the best zucchini bread recipe I’ve made!
Mom’s Zucchini Bread Ingredients:
Everything but the zucchini is likely in your pantry already – so it’s easy to put together. Fresh zucchini are also super affordable – so you can make this zucchini bread for like $3! Here’s what you need for this quick bread recipe:
- Wet Ingredients:
- 2 eggs
- 1 cup granulated white sugar (you could swap out brown sugar too)
- 1/2 cup oil (canola or vegetable)
- 1 teaspoon vanilla
- Dry Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 medium zucchini (about 1.5 cups zucchini)
How to make Mom’s Zucchini Bread recipe?
Fridge to oven – you only need 15 minutes to put this great recipe for zucchini bread together. Let’s do it!
- Preheat oven to 350 degrees F and spray loaf pan with non-stick cooking spray
- In a large bowl, with a hand mixer, combine eggs and sugar
- Add canola oil and vanilla to creamed mixture of eggs and sugar and combine
- Add remaining dry ingredients (flour thru salt) and continue mixing until combined
- Grate zucchini and give it a LIGHT squeeze to release a little water. Fold shredded zucchini into batter with a rubber spatula.
- Pour batter into greased loaf pan. Bake at 350º for 45 min
- Remove from oven and let cool in pan for 5 minutes. Remove from pan and cool on wire racks.
Variations
This delicious zucchini bread is great as-is – but feel free to make a tweak here or there and snazz it up a bit!
- Fruit – add 1/2 cup of fresh fruit like strawberries, bananas or peaches (doing peaches next time for sure!)
- Chocolate – add 1/2 cup chocolate chips for a sweet treat
- Lose the Oil – save calories and swap the oil for 1/2 cup applesauce
- Mini Loaves – use mini loaf pans (probably 3) or even a muffin tin and have mini zucchini breads or zucchini muffins! Divide batter evenly. You’ll bake for less time for these smaller pans – approx 20 min for muffins and approx 30 min for mini loaf pans.
Tips, Tricks & FAQs
Yes – I always peel zucchini before eating/cooking it. The skin has sort of a waxy texture – even after you wash it – that I don’t care for. The best way to prep your zucchini is to peel it quick and then grate on a cheese grater. Give it a light squeeze to get out a bit of the water and you’re good!
I did not use paper towels and squeeze all the water out. I gave a light squeeze to the grated zucchini before adding to the batter.
I use a toothpick to check the bread and make sure it comes out clean or give the pan a shake and make sure there’s no jiggle. You can also use an instant-read thermometer and temp check to 200ºF for delicious quick bread.
Yes! It’s just like banana bread in that it freezes easily and comes out just as tasty as when it was fresh baked. I like to wrap the loaf in plastic wrap and then place the loaf in a freezer bag. Since I’m single – I usually freeze half of the loaf as soon as it’s cooled. Dessert for later!
More Quick Bread Recipes
Quick bread is a perfect breakfast with a cup of coffee or a tall glass of milk. Here are a couple of my other favorites:
Other Easy Dessert Recipes
Mom’s Zucchini Bread
Ingredients
Instructions
- Preheat oven to 350 degrees F and spray loaf pan with non-stick cooking spray
- In a large bowl, with a hand mixer, combine eggs and sugar2 eggs, 1 cup sugar
- Add canola oil and vanilla to creamed mixture of eggs and sugar and combine1/2 cup canola oil, 1 tsp vanilla
- Add remaining dry ingredients (flour thru salt) and continue mixing until combined1 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt
- Grate zucchini and give it a LIGHT squeeze to release a little water. Fold shredded zucchini into batter with a rubber spatula.1.5 cups grated zucchini
- Pour batter into greased loaf pan. Bake at 350º for 45 min
- Remove from oven and let cool in pan for 5 minutes. Carefully remove from pan and let cool on wire rack.
