• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Breads

    Mom’s Zucchini Bread

    Jan 5, 2006 · Modified: Dec 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Mom’s Zucchini Bread - Andrea Meyers

    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 - Andrea Meyers
    Print Pin

    Mom’s Zucchini Bread

    A McClure family recipe.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Bread
    Cuisine: American
    Diet: Vegetarian
    Keyword: nuts, quick breads, zucchini
    Servings: 24 slices (2 loaves)
    Calories: 173kcal
    Author: Andrea Meyers

    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
    US Customary - Metric

    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!

    More Quick Bread Recipes

    Baked Boston Brown Bread - Andrea Meyers
    Baked Boston Brown Bread
    Banana Bread with Nutella and Hazelnuts - Andrea Meyers
    Banana Bread with Nutella and Hazelnuts
    English Muffin Bread - Andrea Meyers
    English Muffin Bread
    « Cream of Roasted Tomato Soup
    Mom’s Stroganoff »

    Reader Interactions

    Comments

    1. mary says

      December 01, 2007 at 2:58 pm

      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

    2. Andrea says

      December 01, 2007 at 9:37 pm

      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!

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.