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–+ servings
Top view of sliced Mom's Zucchini Bread.
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5 from 11 votes

Mom’s Zucchini Bread

Our Mom's Zucchini Bread recipe is a no-fail, flavorful and really easy recipe. Moist and flavorful on the inside with a slightly crispy crust outside. Perfection!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: Bread, zucchini bread
Servings: 24 slices
Calories: 200kcal
Author: Echo Blickenstaff

Equipment

  • 2 8x4 bread pans

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 3 cups flour
  • 2 cups zucchini peeled and grated

Instructions

  • Preheat oven to 350 degrees.
  • Beat eggs, sugar, and oil in a mixing bowl.
    Bowl of mixed wet ingredients for Mom's Zucchini Bread.
  • Stir in baking soda, baking powder, cinnamon, vanilla, salt, and flour.
    Dry ingredients added to the bowl of wet ingredients for Mom's Zucchini Bread.
  • Fold in zucchini.
    Zucchini added to bowl of Mom's Zucchini Bread batter.
  • Pour into bread pans lined with cooking spray.
    Two loaf pans full of batter for Mom's Zucchini Bread.
  • Bake for 45 to 60 minutes or when a toothpick inserted in the middle of the loaf comes out clean.
    Two Mom's Zucchini Bread loaves cooling on wire rack.

Video

Notes

How to Tell When Zucchini Bread Is Done
  • The top should be set and lightly golden
  • A toothpick inserted in the center comes out clean or with a few crumbs
  • The center should feel springy when lightly pressed
  • You may see a small crack along the top, which is totally normal
If the middle still looks wet, give it a few more minutes. Slightly underbaking will make the bread sink as it cools.

Nutrition

Calories: 200kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 241mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg