Name: Mom's Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon ground cinnamon or to taste; 3 large eggs; 1 cup vegetable oil; 2 ¼ cups white sugar; 3 teaspoons vanilla extract; 2 cups shredded zucchini; 1 cup chopped walnuts

Mom’s Zucchini Bread is a classic recipe that never fails to impress. This moist and flavorful bread is perfect for breakfast, a snack, or even dessert. It’s a delicious way to use up that summer zucchini!

Why You’ll Love This Recipe?

The combination of cinnamon, vanilla, and shredded zucchini creates a warm and comforting flavor profile.
With simple ingredients and easy-to-follow instructions, this recipe is perfect for beginner bakers.
This bread is great for meal prep – make a batch and enjoy it throughout the week!

Ingredient Notes:

All-purpose flour: Provides structure to the bread.
Salt: Balances the sweetness and enhances the flavors.
Baking powder and baking soda: Helps the bread rise.
Ground cinnamon: Adds warmth and depth of flavor.
Eggs: Bind the ingredients together.
Vegetable oil: Keeps the bread moist.
White sugar: Sweetens the bread.
Vanilla extract: Adds a touch of sweetness and enhances the flavors.
Shredded zucchini: Adds moisture and a pop of green color.
Chopped walnuts: Adds crunch and nuttiness. (Optional)

Step-by-Step Instructions:

Preheat the oven to 350°F and grease a loaf pan.
In a large bowl, mix the dry ingredients (flour, salt, baking powder, baking soda, and cinnamon).
In another bowl, beat the eggs, then add in the oil, sugar, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, then fold in the shredded zucchini and walnuts.
Pour the batter into the loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool before slicing and serving.

Helpful Tips:

Don’t overmix the batter to avoid a tough bread texture.
If you don’t have zucchini, you can use grated carrots as a substitute.
Store the bread in an airtight container to keep it fresh longer.

Expert Tips for the Best Results:

Squeeze excess moisture from the shredded zucchini before adding it to the batter.
Toast the walnuts before adding them to the batter for a richer flavor.
For extra sweetness, sprinkle a cinnamon-sugar mixture on top of the bread before baking.

Serving Suggestions:

Mom’s Zucchini Bread pairs perfectly with a cup of coffee or tea. Serve it warm with a smear of cream cheese or butter for a delicious treat.

Storage and Reheating Tips:

To store, wrap the bread in plastic wrap or foil and keep it at room temperature for up to 3 days. To reheat, simply warm slices in the microwave or toaster oven.

Frequently Asked Questions:

Can I freeze Mom’s Zucchini Bread?
Yes, you can freeze the bread for up to 3 months. Thaw at room temperature before serving.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar if you prefer a less sweet bread, but keep in mind that it may affect the texture.
Can I leave out the walnuts?
Yes, you can omit the walnuts if you have nut allergies or prefer a nut-free version of the bread.

Conclusion:

Mom’s Zucchini Bread is a timeless recipe that’s sure to become a family favorite. Give it a try and enjoy the cozy flavors of cinnamon and vanilla in every bite. Don’t forget to share your feedback with us!