Making Mom’s Zucchini Bread brings the essence of home and comfort right into your kitchen. This delightful quick bread captures the magic of summer’s zucchini harvest, perfectly blending wholesome ingredients for a sweet and tender treat that’s easy to love. Whether you are looking for a snack, breakfast, or a delicious dessert, this recipe has you covered. The simple combination of grated zucchini adds moisture without overpowering the flavor, making it a favorite among family and friends. With each bite, you’ll be reminded of warm afternoons in the kitchen, surrounded by laughter and love.
What sets this zucchini bread recipe apart is its versatility. It invites creativity with optional ingredients like nuts or chocolate chips, allowing you to customize it to suit your taste. This recipe is not only easy to make but also a wonderful way to introduce zucchini to those who might shy away from this veggie. Whether you’re sharing it at a gathering or enjoying it solo with a warm cup of tea, Mom’s Zucchini Bread is sure to bring smiles all around.
Why make this recipe
Mom’s Zucchini Bread is incredibly easy to prepare, making it a perfect choice for bakers of all skill levels. It brings together the goodness of fresh zucchini with tasty flavors like cinnamon and nuts. This recipe is also a great way to use up extra zucchini from your garden or the farmer’s market. Plus, it’s a delightful treat that you can enjoy at any time of the day.
How to make Mom’s Zucchini Bread
Ingredients
1 cup grated fresh zucchini
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup chopped walnuts or pecans (optional)
Directions
Preheat your oven to 350°F (175°C) and grease a loaf pan. Grate the zucchini and squeeze out excess moisture. In a bowl, combine flour, baking soda, cinnamon, and salt. In another bowl, whisk together eggs and sugar until fluffy; stir in the grated zucchini and oil. Gradually mix dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean. Let cool slightly before slicing.
How to serve Mom’s Zucchini Bread
You can serve Mom’s Zucchini Bread warm or at room temperature. It’s wonderful on its own or topped with a little butter or cream cheese for an extra treat. Enjoy it for breakfast, as a midday snack, or even as a dessert with a scoop of ice cream!
How to store Mom’s Zucchini Bread
To store Mom’s Zucchini Bread, allow it to cool completely. Wrap it in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for up to three days or store it in the refrigerator for longer freshness. For extended storage, consider freezing it—just slice and wrap it tightly before placing it in the freezer.
Tips to make Mom’s Zucchini Bread
Make sure to remove excess moisture from your zucchini to prevent a soggy loaf. You can also add some chocolate chips for a sweeter version. Experiment with spices like nutmeg for a different flavor twist. Always use fresh ingredients for the best taste, and don’t forget to check for doneness with a toothpick before removing the bread from the oven!
Variation
Feel free to experiment with this recipe! You can replace half of the all-purpose flour with whole wheat flour for a healthier option. Incorporating grated carrots or apples can add another layer of flavor. For a citrusy touch, consider adding some orange or lemon zest!
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it well.
How long does the zucchini bread last?
Mom’s Zucchini Bread lasts about three days at room temperature and up to a week in the fridge.
Can I add other ingredients?
Absolutely! Feel free to add chocolate chips, different nuts, or dried fruits to enhance the flavor.
Is it necessary to add nuts?
No, the nuts are optional. The bread will still be delicious without them.
Can this recipe be doubled?
Yes, you can easily double the ingredients to make two loaves or to share with friends and family.
Mom’s Zucchini Bread
A delightful quick bread that showcases the magic of summer’s zucchini harvest, perfect for snacks, breakfast, or dessert.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated fresh zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, combine flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together eggs and sugar until fluffy; stir in the grated zucchini and oil.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool slightly before slicing.
Notes
Serve warm or at room temperature, with butter or cream cheese. Store in plastic wrap or aluminum foil for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
