I always loved the smell of this zucchini bread baking when I was a girl. I don’t know where my mom got the recipe, but it is a favorite. The bread is moist and flavorful and easy to whip up.
[Updated August 22, 2009]
Mom’s Zucchini Bread
A McClure family recipe.
Servings: 24 slices (2 loaves)
Calories: 173kcal
Equipment
- stand mixer with paddle attachment
- medium bowl
- 2 (9×5) loaf pans
- wire rack
Ingredients
- 3 eggs
- 2 cups granulated sugar
- 1 cup sunflower oil (or canola oil)
- 3 teaspoons vanilla extract
- 2 cups peeled and shredded zucchini
- 3 cups unbleached all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 cup chopped walnuts
Preparation
- Preheat oven to 350° F/175° C.
- In the bowl of the stand mixer, beat the eggs till fluffy. Add sugar, vanilla and oil. Blend well. Stir in the shredded zucchini.
- Sift together the flour, baking powder, salt, baking soda, and cinnamon. Stir little by little into the batter, being careful not to overmix. Fold in the chopped walnuts.
- Pour batter into two 9×5 ungreased loaf pans. Bake in the preheated oven for 1 hour, but start checking at 50 minutes. A toothpick should come out clean.
- Place pans on a wire rack and allow to cool about 10 minutes before removing from pan. Cool completely on the wire rack.
- Wrap in plastic and refrigerate, or put the wrapped bread into freezer bags and store in the freezer. Will keep for up to three months in the freezer.
Nutrition
Serving: 1slice | Calories: 173kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 152mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Share in the comments!
mary says
Hi I love this recipie. I have one almost the same. I do have a question for you. I have made about 4 loaves now of the zucchinie bread and they came out hard like a brick and very crusty on the top.
I was wondering if Imight have cooked them too much and if I should have used 1 loaf pan instead of two. MY breads used to come out very high and light and not with a crusty top layer on the top. I would really appreciate any feedback u might have thanks. I am planning on making new ones to send to my son In the Army in S Korea, for a x-mas present. I want them to be like the ones I used to make when he was home, not the door stops I have made today...ha ha ha..... thanks for your help Mary
Andrea says
Mary, it sounds like your loaves did not rise, which could be due to old baking powder or baking soda. You might want to test to be sure they are still good.
To test baking powder, mix 1 teaspoon with 1/2 cup hot water. The mixture should bubble immediately.
To test baking soda, mix 1/4 teaspoon with 2 teaspoons of vinegar. Again, the mixture should bubble immediately.
I hope this helps!