How to Make Mom's Zucchini Bread - A Step-by-Step Guide

There's something special about the recipes that have been passed down through generations. They hold the memories and traditions of our families, and they always seem to taste just a little bit better than any other. Mom's Zucchini Bread is one of those recipes that has been a family favorite for as long as I can remember. Every bite of this moist, flavorful bread brings back memories of my childhood and the joy of cooking in the kitchen with my mom.

What makes Mom's Zucchini Bread s...

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Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 ¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 24
  • Yield: 2 (8x4-inch) loaves

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
  • Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  • Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
  • Nutrition

    255 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 180mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 19g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 26mg
    • Iron: 1mg
    • Potassium: 74mg