Description

Mom’s Zucchini Bread is a moist, tender quick bread made with fresh grated zucchini, warm cinnamon, and a hint of nutmeg. Naturally sweet and full of nostalgic flavor, it’s perfect for breakfast, snacks, or gifting, and stays wonderfully soft for days.

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)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment.
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 blended.
Stir grated zucchini into the wet mixture.
Add dry ingredients to the wet mixture and stir gently until just combined.
Fold in nuts or chocolate chips, if using.
Divide batter between prepared pans.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not peel zucchini—its skin adds color and nutrients.For a healthier loaf, swap half the flour for whole wheat flour.If zucchini is very watery, lightly blot before adding to batter.Muffin option: Bake at same temperature for 18–22 minutes.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 17g
Sodium: 170mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg