Mom’s Zucchini Bread is the answer to that sinking feeling when you peek in your fridge and, whoops, you’ve got way too many zucchinis (again!). Or maybe you just want to bake something that reminds you of simpler days—like when your mom would whip up a loaf and the whole house smelled like comfort food central. Seriously, I love those kind of memories. If you’re curious about more ways to use up garden veggies, check out these easy dinner ideas for busy families or find the best tips for baking with kids for a fun twist. With that said, let’s get to this crave-worthy, family-favorite recipe.
What Makes This Zucchini Bread Special?
Here’s the deal: I’ve baked a lot of zucchini bread, and nothing—absolutely nothing—comes close to Mom’s Zucchini Bread. It’s super moist. You get this almost cake-like crumb (not kidding). But the best part? It’s insanely easy. Like, even if you get distracted by a phone call or the neighbor’s dog, you’ll still nail it.
The secret? Grated zucchini. You don’t even need to peel it. That skin’s packed with flavor. Plus, Mom’s Zucchini Bread can be customized with chocolate chips or nuts if you’re feeling rebellious. And don’t even get me started on how it’s not too sweet—perfect for breakfast or a midnight snack.
One time, I tried another recipe (from some random internet page—won’t name names) and it came out dry as cardboard. Never again. With Mom’s Zucchini Bread, you get a loaf that basically hugs you back. People actually come over just so I’ll make this. No joke.
“For years, I struggled to bake bread that wasn’t dry. But once I got this recipe from my neighbor’s mom—it changed my whole baking game. Now it’s the bread everyone requests!” – Jamie, Idaho
How to Make Zucchini Bread: Step-by-Step Guide
Okay, roll up your sleeves. Here’s how I do it (and how Mom insists it’s done). This isn’t fussy at all. But if you skip the squeezing part—look, don’t skip the squeezing part. Trust me.
First, you’ll need:
- 2 cups grated zucchini (squeeze out that liquid, key move!)
- 2 eggs
- 1 cup sugar (white, but you can mix in some brown sugar too)
- 1/2 cup oil (vegetable or melted coconut is fine)
- 2 cups flour (all-purpose, the regular stuff)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 teaspoons cinnamon
- Optional: 1/2 cup chopped walnuts or chocolate chips
Steps:
- Preheat your oven to 350°F. Grab a loaf pan and grease it up well.
- Mix eggs, sugar, and oil in a big bowl—just a fork works. No need for fancy gear!
- Stir in grated zucchini.
- In another bowl: Mix flour, baking powder, soda, salt, cinnamon.
- Slowly add dry to wet ingredients. Don’t over-stir—just enough to combine.
- Fold in nuts or chocolate chips if you want.
- Pour in your pan. Bake about 50-60 minutes (a toothpick comes out clean when it’s done).
- Let cool (or don’t). It slices better if you wait. I never do.
And listen, if you’re new to baking or working with kids, this is basically foolproof. Even my six-year-old helps.
Nutrition Facts: What You Need to Know
Alright, full transparency. Mom’s Zucchini Bread isn’t diet bread, but it’s got some actual perks. Zucchini’s loaded with vitamins like C and potassium—which is just fancy talk for it’s not all carbs and sugar. You sneak veggies into a treat, everyone wins. If you go easy on the sugar or toss in whole wheat flour, you’re even better off, but honestly, I’m not here to police anyone’s baking.
A slice runs you about 180-200 calories, depending how wild you get with extras like nuts or chocolate. There’s a bit of fat from the oil, and yeah, some carbs, but nothing outrageous. Plus, it fills you up. Bonus: You’ll get some fiber too. Seriously, if you’re looking for a treat that’s not just sweet but packed with a little something extra—this is it.
What surprises a lot of people is how it keeps you satisfied for hours. Not many sweet breads can say that. If you have dietary restrictions, try swapping in gluten-free flour or one of those egg replacements. Works pretty well.
Tips for Perfect Zucchini Bread
Want your Mom’s Zucchini Bread to be five-star restaurant level every time? Oh, got you covered.
- Always wring out the zucchini with a clean towel, or you’ll end up with gluey bread. Ew.
- Don’t over-mix the batter. Just swirl it till the flour is gone.
- Let cool fully before cutting if you want nice slices.
- Store leftovers in foil or a sealed container to keep it moist for days. (Pro tip: a quick zap in the microwave brings it right back to life.)
Each loaf really just gets better with a day’s rest—if you can keep your hands off that long.
Related Zucchini Recipes You’ll Love
If this recipe is already a hit, you’ll probably want even more ways to turn extra zucchini into something special. Zucchini’s underrated, if you ask me—I mean, look what it can do with just some flour and eggs!
I’ve made everything from zucchini fritters to cheesy zucchini casseroles. The key is not being afraid to experiment. Zucchini muffins? You bet, just adjust the baking time. Savory zucchini bread (yes—with a sprinkle of cheddar)? Don’t sleep on it.
So dive in—see where your garden haul takes you next (maybe with a little inspiration from your favorite local farmer’s market). There’s just something about pulling a warm, fragrant loaf out of the oven that says, “you nailed it.” That feeling never gets old.
Common Questions
Q: Do I really have to squeeze out the zucchini?
A: Oh yes, please do. Otherwise the bread will be soggy.
Q: Can I make Mom’s Zucchini Bread without nuts?
A: For sure! Nuts are optional. Throw in chocolate chips if you want to mix things up.
Q: How long will this bread stay fresh?
A: Wrapped well, it keeps about four days on the counter. Freezes great, too—just slice before freezing for easy mornings.
Q: Help—I ran out of oil! Can I substitute?
A: Applesauce does the trick, or you can use melted butter. Totally works.
Q: Can I double the recipe?
A: Absolutely. Just use two pans. It’ll disappear twice as fast.
Ready, Set, Bake: The Only Zucchini Bread You’ll Want Again
Seriously, Mom’s Zucchini Bread is a classic for a reason—so easy, so moist, and so reliably tasty. After you try it, you might not even glance at other quick bread recipes ever again (just being real). If you want pro-level guidance or a slightly different take, check out the original Mom’s Zucchini Bread Recipe or browse through Mom’s Zucchini Bread – Tastes Better From Scratch for useful video tips. And maybe peek at Mom’s Zucchini Bread | Cosmopolitan Cornbread for fun flavor tweaks. Just go for it—don’t overthink, just bake, then bask in the homey smells and unstoppable snacking.
Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F and grease a loaf pan.
- In a big bowl, mix eggs, sugar, and oil with a fork.
- Stir in the grated zucchini.
- In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients, mixing just enough to combine without over-stirring.
- Fold in nuts or chocolate chips if desired.
- Pour the mixture into the greased loaf pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Allow to cool before slicing for best results.
