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Mom's Zucchini Bread

A comforting and moist zucchini bread that combines earthy sweetness with warm spices, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchini) Let it drain for a few minutes to reduce moisture.
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 cup granulated sugar Can substitute half with applesauce for a healthier option.
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil Can use melted coconut oil for added flavor.
  • 2 large eggs Can substitute with 1/4 cup applesauce each.
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon Feel free to add nutmeg or ginger for extra flavor.
  • 0.5 cup chopped nuts or chocolate chips Optional but recommended for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan or line it with parchment paper.
  2. In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, and vegetable oil, mixing until well incorporated.
  3. Add the eggs and vanilla extract to the mixture, beating until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
  6. If desired, fold in nuts or chocolate chips for added flavor.
  7. Pour the batter into the prepared loaf pan and smooth the top evenly.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once done, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

To store, keep zucchini bread in an airtight container at room temperature for up to three days, or wrap tightly and freeze for up to three months.