My Mom's Zucchini Bread

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Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Modified from: Mom's Zucchini Bread

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Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  • Ready In

  1. Grease and flour two 8 x 4 inch pans, one 9 x 13, or 24 muffin cups (can use liners). Preheat oven to 350 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and stir until just blended. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 15 - 20 minutes for muffins, 30 - 45 minutes for 9 x 13 pan, or 40 to 60 minutes for loaf pans, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


Delicious! I followed others suggestions and subbed 1 c. whole wheat flour for one of the cups of white flour, replaced 2 cups white sugar with 1 cup of packed brown sugar, and replaced 1/2 the...