Mom’s Zucchini Bread is an easy, old-fashioned recipe that is easy to make using simple ingredients. This delicious zucchini bread recipe has been passed down through generations and is sure to become a family favorite. Moist, flavorful, and no-fail, this bread is perfect for breakfast or as an anytime snack!!
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With so many zucchini recipes out there, you may be wondering why to try THIS one, right? No matter how many versions and variations I try, this classic recipe is one I keep coming back to! In fact, not only did my mom make this recipe when I was growing up, but eve my grandma did. It has been a tried-and-true recipe that is a hit with everyone!
What you’ll love about this Old-Fashioned Zucchini Bread Recipe
- Quick and Easy– this recipe is a no-fail recipe that is ready to bake in under 10 minutes. A great way to sneak those greens into your food. In fact, this easy recipe is one my kids enjoy making on their own.
- Freezer Friendly– since this recipe makes two large loaves, you can enjoy one now and freeze one for later!
- Easily Adaptable– feel free to add in chopped walnuts, raisins, chocolate chips, cranberries, and more!
- One Bowl– clean-up is a breeze since this recipe for zucchini bread only uses one bowl.
Mom’s Zucchini Bread Ingredient Notes
See printable recipe card at the bottom of this post for exact ingredient amounts and directions.
- Sugar– I use 2 cups white, granulated sugar, however, you can also use 1 cup brown sugar and 1 cup white sugar as an option.
- Oil– I use vegetable oil, but canola oil or coconut oil work great too.
- Eggs– large eggs at room temperature so they combine into the batter easily.
- Vanilla Extract– try to use pure vanilla extract in place of imitation as it adds a lot more flavor to this bread.
- Flour– you will use all-purpose flour in this easy zucchini bread recipe.
- Cinnamon– this adds a lot to the spiced, warm flavoring throughout.
- Baking Powder/ Baking Soda/ Salt– ensure your ingredients are fresh as this gives the bread is rise and fluffy texture.
- Fresh Zucchini– you will use roughly two, medium zucchinis for this bread. You will want to peel and grate them, as well as squeeze any excess liquid out.
- Walnuts– chopped, this is optional, but adds a tasty crunch throughout.
Substitutions and Variations
- Add 1 cup chocolate chips for chocolate chip zucchini bread.
- 1 cup of raisins or dried fruit is a tasty add in that everyone will enjoy.
- This bread can also be made into mini loaves or muffins. Just decrease the bake time accordingly.
- Healthy Zucchini bread: 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.
- If you don’t want to use oil, you can also use melted butter. It will change the texture slightly but should work great.
- Play around with the spices and add in some nutmeg, allspice, or cloves for an added warmth.
- If you like glazed zucchini bread, you can combine powdered sugar and water to make an icing. Once baked, allow the bread to cool completely before drizzling on top.
How to make Mom’s Zucchini Bread Recipe
- Preheat oven to 350 degrees.
- Grease 2 large loaf pans (or muffin tray/mini loaves).
- In a large bowl, combine the wet ingredients (sugar, oil, eggs, and vanilla).
- Add in the dry ingredients (flour, baking soda, salt, baking powder, cinnamon, and zucchini) and stir until just combined.
- Once combined, fold in the chopped nuts if using.
- Pour batter into prepared pan(s) and bake for 55-60 minutes if large loaves, 30-35 minutes if mini loaves, 25-35 minutes if muffins. Use the toothpick trick to check for doneness. Once the toothpick inserted comes out clean, the bread is ready to remove.
- Serve and enjoy!
Freezing and Storing Mom’s Zucchini Bread
- To freeze: Allow the loaves to cool completely, wrap in plastic wrap and store in a freezer bag or container for 2-3 months.
- Room Temperature: Once zucchini bread has cooled, place into an airtight storage bag or container for up to 4 days.
- Refrigerator: Store in an airtight container or bag up to 5 days.
- Reheating Instructions: place desired slices onto a plate in the microwave and heat in 30 second increments. You can serve with some butter. You can also place slices into toaster until golden in color.
FAQ’s
Do you have to peel zucchini for zucchini bread?
This step is completely a preference thing. I tend to peel it personally, however, other times I simply trim the ends off after washing and begin to grate it with skin still on. Either way works great, and I do know the skin has added health benefits.
How do I make this into Zucchini Muffins?
Simply prepare the batter as directed and scoop mixture into a lined muffin tin. This recipe should yield about 24 muffins depending how full they are filled. Bake in the oven for about 20-25 minutes.
What is the best way to grate zucchini?
For this recipe, I prefer using a box grater as it keeps things easy. However, if I am doubling or even tripling this recipe and need a lot of zucchinis, I will use my food processor. The key to success is to make sure you squeeze out some of excess moisture, so it doesn’t ruin the recipe. Not all the liquid, but a good portion.
Can I use yellow squash in place of the zucchini?
Both zucchini and yellow squash can be used interchangeably in recipes and in combination with each other. Depending on what you have on hand, use in this bread recipe.
How do I make this bread moister?
This bread is moist as is, but if you find that yours turned out dry, it could be because you squeezed too much of the liquid out of the zucchini. You want to drain it a bit, but it still needs to add some liquid to this bread. My method is to ball up all the grated zucchini, give it a quick squeeze to drain lightly, and move on.
More Quick Bread Recipes
Double Chocolate Zucchini Bread– a family-friendly breakfast, snack, or dessert that incorporates a secret serving of veggies and brings the chocolatey flavor!
Snickerdoodle Zucchini Bread– combines cinnamon, sugar, and zucchini into a quick bread that everyone will love!
Southern Peach Bread– comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!
Apple Fritter Bread– soft, fluffy quick bread that’s stuffed with apples, cinnamon, and sugar!! Like apple fritters in bread form!!
Blueberry Quick Bread– moist quick bread stuffed full of fresh blueberries! Super easy to make and a perfect quick breakfast for busy mornings! A great way to use up those extra summer blueberries.
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Mom's Spiced Zucchini Bread
Equipment
Ingredients
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups flour all-purpose
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups zucchini, peeled/grated
- 3/4 cup walnuts, chopped *optional
Instructions
- Preheat oven to 350 degrees.
- Grease 2 large loaf pans (or muffin tray/mini loaves).
- In a medium bowl, combine the sugar, oil, eggs, and vanilla.
- Add in the flour, baking soda, salt, baking powder, cinnamon, and zucchini.
- Once combined, fold in the chopped nuts if using.
- Divide batter into prepared pan(s) and bake in oven for 55-60 minutes if large loaves, 30-35 minutes if mini loaves, 25-35 minutes if muffins.
- Remove from oven and serve!
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