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Mom's Zucchini Bread

4

75 min

Mom's Zucchini Bread

Mom's Zucchini Bread Photo 1

Time

75 min

Serving

24 persons

Calories

255

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.

Ingredients

  • all-purpose flour: 3 cups
  • salt: 1 tsp
  • baking powder: 1 tsp
  • baking soda: 1 tsp
  • ground cinnamon: 1 Tbsp
  • eggs: 3 piece
  • vegetable oil: 1 cup
  • white sugar: 2.25 cups
  • vanilla extract: 3 tsp
  • zucchini: 2 cups (grated)
  • walnuts: 1 cup (chopped)

Metric Conversion

Stages of cooking

Mom's Zucchini Bread Photo 21
Mom's Zucchini Bread Photo 32
Mom's Zucchini Bread Photo 43
Mom's Zucchini Bread Photo 5 4
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
    Mom's Zucchini Bread Photo 2
  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
    Mom's Zucchini Bread Photo 3
  3. 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.
    Mom's Zucchini Bread Photo 4
  4. 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.
    Mom's Zucchini Bread Photo 5

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