Mom’s Zucchini Bread

This zucchini bread is incredibly moist and flavorful and a massive hit with my kids—they eat it as fast as I can make it! The recipe produces two generous loaves, making it perfect for sharing or saving for later. One of the great things about this bread is how well it freezes, allowing you to enjoy it anytime without the need to bake fresh. Additionally, it stores wonderfully in the refrigerator, maintaining its texture and taste for weeks, making it a convenient, make-ahead option for busy mornings, snacks, or lunchboxes. Its delightful balance of sweetness and moist texture makes it a crowd-pleaser and a staple for any household.

What is zucchini bread made of?

Sift the flour, salt, baking powder, baking soda, and cinnamon in a large bowl. In a separate bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until thoroughly blended. Gradually add the dry ingredients to the wet mixture and mix thoroughly. Finally, stir in the grated zucchini and walnuts until everything is evenly combined. Pour the batter into the prepared pans, and it is ready for baking.

What is the point of zucchini bread?

The key to this bread’s irresistible texture lies in the squash itself, which adds a delightful moisture and subtle savory undertone that enhances the warmth of the spices. The perfect loaf is rich and cake-like, maintaining its softness for several days after baking.

Is zucchini bread high in carbs?

A single slice of zucchini bread (measuring approximately 4 1/2″ x 2 1/2″ x 1/2″) contains about 21.7g of total carbohydrates, 21.2g of net carbs, 4.3g of fat, 1.8g of protein, and 132 calories.

Does zucchini bread count as a vegetable?

It’s safe to say that the slice of zucchini bread on your plate doesn’t quite qualify as a serving of vegetables. The calorie content can vary significantly depending on the recipe, with some versions being more indulgent than others.

Ingredients

• 1 cup white sugar
• 1 cup light brown sugar
• 1 cup vegetable or canola oil
• Three large eggs
• 2 cups grated zucchini
• Two teaspoons of vanilla extract
• One teaspoon salt
• One teaspoon of baking soda
• Three teaspoons of ground cinnamon
• 1/2 teaspoon baking powder
• 3 cups all-purpose flour
• 3/4 cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat the oven to 325°F. Line the bottoms of two 8×4-inch loaf pans with parchment paper and lightly coat the pans with cooking spray.
2. Mix the granulated sugar, brown sugar, and oil in a large bowl until thoroughly blended. Add the eggs and vanilla extract, stirring until combined.
3. Grate the zucchini (with the peel on) using the large holes of a box grater. Gently press out excess moisture with a paper towel, then lightly measure the zucchini into cups without packing them down.
4. In a separate bowl, combine the dry ingredients by whisking them together. Gradually add the dry mixture to the wet ingredients, stirring gently until combined.
5. Divide the batter evenly between the prepared pans. Bake for 50-60 minutes or until a toothpick inserted in the center comes clean. Cover with foil during the final minutes of baking if the tops brown too quickly.
6. Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to finish cooling completely.

Notes

This recipe yields either two standard-sized loaves or six mini loaves. Each loaf, when sliced into 8 pieces, provides one slice of serving size.

Freezing Instructions: Once the loaves have completely cooled, wrap them securely in plastic wrap and place them in a freezer-safe container. They can be stored for 2-3 months. To enjoy later, thaw at room temperature or use the microwave’s defrost setting for a few seconds.

Mini Loaves: Line six mini loaf pans with parchment paper and spray with cooking spray for mini loaves. Bake at 325°F for 30-35 minutes or until a toothpick comes out clean.

Muffins: Line a standard muffin tin with liners, lightly spray with cooking spray, and bake at 350°F for 20-30 minutes until a toothpick inserted into the center comes out clean.

Healthy Zucchini Bread: Substitute half of the all-purpose flour with whole wheat flour, swap half the oil for applesauce, and cut the sugar amount by half.

Gluten-Free Option: Replace the regular flour with a gluten-free flour blend for a gluten-free version.

Chocolate Chip Zucchini Bread: Stir 1 ½ cups of chocolate chips into the batter when adding the dry ingredients.

Chocolate Zucchini Bread: Use 2 cups of flour (instead of 3), and add 1 cup of unsweetened cocoa powder for a decadent, chocolatey twist.

How to Make Zucchini Bread:

Step 1: Combine Wet Ingredients
In a large mixing bowl, blend the sugars and oil until smooth. Add the eggs and vanilla, mixing until thoroughly combined and smooth.

Step 2: Prepare Zucchini
Grate the zucchini with the peel on. If it’s particularly watery, gently press out some excess moisture using a paper towel, then add it to the mixing bowl.

Step 3: Add Dry Ingredients
In a separate bowl, combine the dry ingredients by whisking them together. Slowly incorporate the dry mixture into the wet ingredients, stirring gently until everything is combined.

Step 4: Bake
Divide the batter evenly between greased loaf pans. Bake at 325°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Freezing Instructions:

Let the loaves cool completely before wrapping them in plastic wrap. Place the wrapped loaves in a freezer-safe bag or container and store them in the freezer for 2 to 3 months.

Variations:

Healthy Zucchini Bread: For a lighter version, substitute half of the all-purpose flour with whole wheat flour, swap half of the oil for applesauce, and cut the sugar in half.

Gluten-Free Option: Replace the regular flour with gluten-free flour to create a gluten-friendly version of the bread.

Chocolate Chip Zucchini Bread: Stir 1 ½ cups of chocolate chips into the batter and the dry ingredients for a sweet twist.

Chocolate Zucchini Bread: To achieve a rich chocolate flavor, adjust the recipe by using 2 cups of flour (instead of 3) and adding 1 cup of unsweetened cocoa powder.

In conclusion, zucchini bread is a delightful and versatile quick bread that combines zucchini’s subtle flavor and moisture with warm spices and other ingredients to create a moist, tender loaf. While it may not count as a true vegetable serving, its texture and mild sweetness make it a favorite treat for breakfast, snacks, or dessert. With options to customize for health-conscious or indulgent versions, zucchini bread remains a popular recipe that’s easy to make and share.