Mom's Zucchini Bread

This zucchini bread recipe is perfectly moist and flavorful. Plus, it’s a deliciously simple way to use up excess zucchini! What’s not to love? 

How to Make Zucchini Bread

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Zucchini Bread Ingredients

These are the budget-friendly ingredients you’ll need to make homemade zucchini bread: 

• Flour: This traditional zucchini bread recipe starts with all-purpose flour, which creates structure in the batter. 
• Salt: A teaspoon of salt enhances the overall flavor, but it won’t make the zucchini bread taste salty. 
• Leaveners: Baking powder and baking soda act as leaveners, which means they help the zucchini bread rise. 
• Cinnamon: Ground cinnamon lends warmth and depth of flavor. 
• Eggs: Three whole eggs add moisture and help bind the batter together. 
• Oil: A neutral oil, such as vegetable oil, adds even more moisture. 
• Sugar: White sugar sweetens things up. Some reviewers say they prefer to use a blend of white and brown sugars. 
• Vanilla: Vanilla extract enhances the overall flavor of the zucchini bread. Use store-bought or homemade vanilla extract. 
• Zucchini: You’ll need two cups of freshly grated zucchini. 
• Nuts: This recipe calls for walnuts, but you can use pecans (or the nuts of your choice) if you wish. 

How Do You Make Zucchini Bread?

Here’s a brief overview of what you can expect when you make this old-fashioned zucchini bread recipe: 

1. Sift the dry ingredients together.
2. Beat the wet ingredients together. 
3. Beat the dry mixture into the wet mixture. 
4. Stir in the grated zucchini and nuts. 
5. Pour the batter into the prepared pans. 
6. Bake until a toothpick comes out clean. 

How to Store Zucchini Bread

Store freshly made zucchini bread (tightly wrapped in storage wrap and/or aluminum foil) at room temperature for up to two days or in the refrigerator for up to one week.

Can You Freeze Zucchini Bread?

To freeze zucchini bread, wrap the cooled loaves in a layer of storage wrap. Then wrap them in a layer of aluminum foil. Freeze for up to three months. 

Allrecipes Community Tips and Praise

“I’ve made this recipe several times and it’s always a crowd pleaser,” says Amanda Newton. “I’ve made it with almond flour and Stevia to make it keto-friendly too!”

“It was so moist and wonderful,” according to one Allrecipes community member. “Use the juice from the zucchini. I added chocolate chips and it went together so wonderfully.”

"My family and I love this recipe,” says another community member. “I use my zucchini out of the garden, which allows me plenty to make and freeze and just take it out of the freezer and let it thaw. Perfect fall and winter snack!!”

Editorial contributions by Corey Williams