Mom’s Zucchini Bread is a classic recipe that combines the goodness of zucchini with warm spices and nuts, resulting in a moist and flavorful bread that is perfect for breakfast, snacking, or dessert.
Why You’ll Love This Recipe?
- The combination of cinnamon, vanilla, and nuts creates a delicious flavor profile.
- This recipe is quick and easy to make, perfect for busy schedules.
- It’s a great way to use up excess zucchini from your garden or local market.
Ingredient Notes:
- All-purpose flour: Provides structure to the bread.
- Salt: Enhances the flavors in the bread.
- Baking powder and baking soda: Leavening agents that help the bread rise.
- Ground cinnamon: Adds warmth and spice.
- Eggs: Bind the ingredients together.
- Vegetable oil: Keeps the bread moist.
- White sugar: Sweetens the bread.
- Vanilla extract: Adds a hint of sweetness.
- Zucchini: Adds moisture and a subtle flavor.
- Walnuts: Add a nice crunch and nutty flavor.
Step-by-Step Instructions:
- Preheat the oven and prepare the pan.
- Mix the dry ingredients.
- Beat the eggs, oil, sugar, and vanilla.
- Combine wet and dry ingredients.
- Fold in the zucchini and walnuts.
- Bake until golden brown.
Helpful Tips:
- Grate the zucchini just before using to prevent excess moisture.
- You can swap walnuts for pecans or omit them for a nut-free version.
Expert Tips for the Best Results:
- Squeeze excess moisture from the zucchini before adding it to the batter.
- Use a light hand when mixing the batter to avoid overmixing, which can result in a dense bread.
Serving Suggestions:
Mom’s Zucchini Bread pairs well with a cup of coffee or tea for breakfast or as a sweet treat for dessert.
Storage and Reheating Tips:
Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. To reheat, wrap slices in foil and warm in a 350°F oven for 10-15 minutes.
Frequently Asked Questions:
- Can I use whole wheat flour instead of all-purpose flour? Yes, but the texture may be slightly denser.
- Can I substitute applesauce for oil? Yes, but the bread may be less moist.
- Can I omit the nuts? Yes, the bread will still be delicious without them.
- How can I make this recipe gluten-free? Use a gluten-free flour blend in place of the all-purpose flour.
Conclusion:
Mom’s Zucchini Bread is a versatile and delicious recipe that is sure to become a family favorite. Give it a try and enjoy the flavors of homemade goodness!
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Mom’s Zucchini Bread
- Prep Time: 15 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 25 mins
- Yield: 1 loaf (about 12 slices) 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mom’s Zucchini Bread is a classic recipe that combines the moistness of shredded zucchini with the warm flavors of cinnamon and walnuts, making it a delightful treat for any occasion.
Ingredients
Units
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Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon or to taste
Wet Ingredients:
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat oven: Preheat the oven to 325°F (165°C) and grease a 9×5 inch loaf pan.
- Mix dry ingredients: In a large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.
- Mix wet ingredients: In a separate bowl, beat the eggs, oil, sugar, and vanilla until well blended. Stir in the zucchini.
- Combine and bake: Gradually add the wet mixture to the dry ingredients, stirring just until blended. Fold in the walnuts. Pour the batter into the prepared loaf pan and bake for 60-70 minutes.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving.
Notes
- You can add a cream cheese frosting for a sweeter version of this bread.
- Feel free to adjust the amount of cinnamon and walnuts to suit your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg