Mom's Zucchini Bread

Mom's Zucchini Bread


"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."
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1 h 40 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 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 beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 7217 Ratings

Most helpful positive review

This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cup...

Most helpful critical review

I had a large zucchini so I doubled the recipe. I used 1 1/2 C oil and 3 1/2 C sugar. I though the result was good, but not fantastic. Next time, I will try the chocolate zucchini bread versi...

This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cup...

Very moist and good. I added a crumb topping as another reviewer suggested and that was fabulous! By trial and error, I discovered that the topping works best when added 15 minutes into the ba...

Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium spee...

excellant recipe ! I replaced 1 cup of the plain flour with whole wheat flour , used unsweetened applesauce in place of the oil, reduced the sugar by 1/2 a cup and used ener-g egg replacer for...

This is a great recipe. I will keep this recipe in my file box in the kitchen for many future uses. This is the kind of recipe that I would make copies of to share with friends. Really delicious...

Great way to use up some of the zucchini in our garden. I'm a mother of three and I'm always looking for ways to sneak in vegetables and fruit whenever I can. I also make substitutions to ingr...

This is the best base for a zucchini bread I've ever had. I changed it some so my daughter would eat it. I left out the cinnamon and added milk choc. chips. To make it more healthy, I added 1...

This was delicious and guess what? I didn't change anything and I certainly didn't substitute any apple sauce for the oil because if your gonna bake, then BAKE.

before my mother passed away, I found this receipe. I moved in to care for her till she passed. She found a spot in the backyard and said I could plant a garden if I wanted something to do. W...