Name: Mom’s Zucchini Bread
Prep time: 15 min
Cook time: PT-487555H16M22S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); 2 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 3/4 cup vegetable oil (or melted butter); 2 tsp vanilla extract; 2 cups fresh zucchini, grated; 1 cup chopped nuts or chocolate chips (optional)

Why You’ll Love This Recipe

This zucchini bread is incredibly moist and flavorful without being heavy. It’s an easy, no-yeast recipe that comes together in minutes and works beautifully for both loaves and muffins. The zucchini adds natural moisture and texture without making the bread taste like vegetables, making it a sneaky way to enjoy more greens.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil (or melted butter)
Vanilla extract
Fresh zucchini, grated
Chopped nuts or chocolate chips (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat eggs with granulated sugar, brown sugar, oil, and vanilla until well combined.
Stir grated zucchini into the wet mixture.
Add the dry ingredients to the wet ingredients and mix gently until just combined—do not overmix.
Fold in nuts or chocolate chips, if using.
Divide batter evenly between prepared pans.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes 2 standard loaves (about 16–20 slices total).
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes

Variations

Healthier Version: Replace half the flour with whole wheat flour.
Lower Sugar: Reduce sugar by ¼ cup for a less sweet loaf.
Add Fruit: Mix in dried cranberries or raisins for extra flavor.
Citrus Twist: Add orange zest for a bright note.
Mini Loaves: Bake in mini loaf pans for about 25–30 minutes.

Storage/Reheating

Store cooled zucchini bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Thaw at room temperature before serving.
If desired, warm slices briefly in the microwave or toaster oven.

FAQs

Does zucchini need to be peeled before grating?

No, the skin is tender and adds extra color and nutrients.

How do I keep zucchini bread moist?

Avoid overbaking and measure the oil and zucchini accurately.

Can I make muffins with this recipe?

Yes, bake at the same temperature for 18–22 minutes.

Should I squeeze water out of zucchini?

Lightly blot excess moisture if your zucchini is very watery, but don’t remove it all—it keeps the bread moist.

Can I use frozen zucchini?

Yes, thaw and drain well before using.

What nuts work best?

Walnuts and pecans are the most popular choices.

Can I make it dairy-free?

Yes, use oil instead of butter and dairy-free chocolate if adding chips.

Can I reduce the oil?

Replace half the oil with unsweetened applesauce for a lighter texture.

Why did my bread sink in the middle?

It may have been underbaked or overmixed. Check with a toothpick before removing from the oven.

Can I double the recipe?

Yes, just bake in multiple pans and adjust baking time if using larger sizes.

Conclusion

Mom’s Zucchini Bread is the kind of recipe that never goes out of style—simple, delicious, and perfect for any time of day. Whether you enjoy it plain, with a smear of butter, or toasted, it’s a comforting treat that’s just as good fresh out of the oven as it is the next day.