Savor the warmth of nostalgia with Mom’s Zucchini Bread! A timeless recipe that fills the air with the comforting aroma of cinnamon and spices. Moist, flavorful, and made with love—this zucchini bread is a tribute to home-baked goodness. Share the joy of a classic family favorite!
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
Directions
Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
In a large bowl, beat the eggs until light and frothy. Add the vegetable oil, white sugar, and vanilla extract. Mix well.
Stir the grated zucchini into the wet ingredients.
Gradually add the dry ingredients to the zucchini mixture, mixing until just blended.
Fold in the chopped walnuts, if desired.
Divide the batter evenly between the prepared loaf pans.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 2 loaves