Mom’s Zucchini Bread

There’s nothing quite like the nostalgic aroma of Mom’s Zucchini Bread wafting through the kitchen. This cherished family recipe brings back memories of cozy, comforting afternoons spent with loved ones. Now, you too can create this delectable delight and share it with your family and friends.

Inspired by popular recipe blogs like Love and Lemons and Smitten Kitchen, this scrumptious zucchini bread is moist, tender, and bursting with flavor. The perfect balance of sweetness and earthy zucchini goodness makes it a deliciously satisfying treat for breakfast, dessert, or a quick afternoon pick-me-up.

One of the best things about this recipe is that it’s incredibly easy to make. Even if you’re new to baking, you’ll have no trouble whipping up this delightful zucchini bread that tastes just like Mom used to make.

What sets this zucchini bread apart from the rest is the addition of freshly grated zucchini and warm spices that enhance its natural flavors. The result is a bread that’s moist, tender, and packed with mouthwatering goodness in every bite.

Plus, it’s an excellent way to use up any extra zucchini you might have from your garden or local farmer’s market. It’s a win-win for everyone!

To begin, you’ll want to preheat your oven and prepare your loaf pan with a light coating of non-stick spray or butter. This will ensure that your zucchini bread comes out of the pan easily and remains intact.

Next, you’ll combine your dry ingredients in one bowl and your wet ingredients in another. This is a crucial step in achieving that perfect, tender crumb. Make sure to mix each bowl well before combining the two.

Tip: When mixing the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a dense, dry loaf.

Once your batter is prepared, gently fold in the grated zucchini and any optional mix-ins you may desire, like chopped nuts or chocolate chips. This adds an extra layer of texture and flavor to your zucchini bread, making it truly irresistible.

Now, it’s time to bake your zucchini bread until it’s golden brown and a toothpick inserted into the center comes out clean. Your kitchen will be filled with the tantalizing aroma of homemade goodness.

Finally, allow your zucchini bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Patience is key here – you’ll be rewarded with a moist, delicious loaf that’s worth the wait!

Mom’s Zucchini Bread pairs wonderfully with a variety of dishes and beverages. For breakfast, serve it alongside a steaming cup of coffee or tea, or a glass of freshly squeezed orange juice. It’s a delightful way to start your day!

As a snack, enjoy a slice of zucchini bread with a creamy, cold glass of milk or a hot mug of cocoa on a chilly afternoon. The warmth of the spices and the subtle sweetness of the bread make for a perfect pick-me-up.

If you’re serving zucchini bread for dessert, consider adding a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. The contrasting temperatures and textures will leave you wanting more.

When it comes to savory pairings, zucchini bread is versatile enough to complement a variety of dishes. Serve it alongside a hearty soup or stew, or as part of a charcuterie board with a selection of cheeses, meats, and fruits.

With its delightful flavors and tender crumb, Mom’s Zucchini Bread is sure to become a family favorite. Don’t be surprised if you find yourself making this recipe time and time again!

Mom’s Zucchini Bread

Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

300

kcal

A moist, flavorful zucchini bread recipe passed down through generations.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 3/4 cup granulated sugar

• 1/2 cup vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 cups grated zucchini

• 1/2 cup chopped walnuts (optional)

Directions

• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
• In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Mix well.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
• Fold in the grated zucchini and chopped walnuts (if using).
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
• Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

• You can replace walnuts with pecans or even chocolate chips for a different twist.
• Store the zucchini bread in an airtight container at room temperature for up to 4 days.
• This zucchini bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Mom’s Zucchini Bread pairs wonderfully with a hot cup of coffee or tea for an indulgent breakfast or a comforting afternoon snack. It’s also a great dessert option when served with a scoop of vanilla ice cream or a dollop of whipped cream.

For a more savory pairing, try serving a slice of zucchini bread with a bowl of your favorite soup or chili. The subtle sweetness of the bread complements the hearty flavors of the soup, creating a balanced and satisfying meal.