Mom's Zucchini Bread

My mom's classic sweet zucchini bread recipe was a regular summer snack in our house. It was one of my childhood favorites and one of the first recipes I learned to make on my own.

Course Breakfast, Brunch, Snack

Cuisine American

Keyword cinnamon, classic, heirloom recipe, nostalgic, quick bread, zucchini

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings

Calories 218kcal

Equipment

2 9"x5" loaf pans
large mixing bowl
medium mixing bowl
electric mixer
measuring cups (or kitchen scale)
measuring spoons

Ingredients

3 cups flour
1 tbsp cinnamon
1 tsp baking powder
½ tsp salt
3 eggs
2 cups sugar
1 cup oil
2 cups zucchini raw, grated
3 tsp vanilla
½ cup nuts chopped (or sunflower seeds) [optional]

US Customary - Metric

Instructions

Preheat oven to 350°F and grease 2 loaf pans
In a medium mixing bowl, sift or whisk together the dry ingredients.
3 cups flour, 1 tbsp cinnamon, 1 tsp baking powder, 1/2 tsp salt
In a large mixing bowl, beat eggs well. Continue to beat while slowly adding the sugar and then slowly stream in the oil.
3 eggs, 2 cups sugar, 1 cup oil
Beat in the zucchini and vanilla.
2 cups zucchini, 3 tsp vanilla
Stir in the sifted dry ingredients just until combined. If you are using the nuts or seeds, fold them in.
1/2 cup nuts
Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 1 hour to 1hour and 15 minutes. The top should be domed and lightly cracked and a toothpick inserted in the center should have a few moist crumbs attached.
Cool on a wire rack for about 10 minutes before removing from the pans. Once removed from the pans, cool completely before slicing.

Nutrition