The Secret in the Squeeze
My mom taught me to make this bread. She always used the biggest zucchini from our garden. I still laugh at that. The zucchini always tried to hide under the big leaves.
You must gently squeeze the grated zucchini. Use a paper towel. This is the secret step. It keeps your bread from getting soggy. Why does this matter? A little care makes a big difference in baking.
Mixing Up the Goodness
Mix the sugars and oil first. It will look a bit strange. Then add the eggs and vanilla. Doesn’t that smell amazing? That vanilla smell is my favorite part.
Now, add your dry ingredients to the wet. Do not mix too much. Just stir until it all comes together. A few lumps are just fine. What is your favorite smell in the kitchen? Is it vanilla, cinnamon, or something else?
A Sweet Little Fact
Fun fact: Zucchini is actually a fruit! We treat it like a vegetable. But it grows from a flower. I think that is a fun little secret.
This is why it makes bread so moist and sweet. It is a fruit, after all. It wants to be in a sweet treat. This matters because it shows how wonderful nature is.
The Waiting Game
Pour the batter into your pans. The oven is warm and waiting. Now you have to be patient. This is the hardest part for me. I just want to eat it!
Bake it until a toothpick comes out clean. Let the loaves cool in the pan for ten minutes. Then move them to a rack. Do you like yours warm, or do you wait until it’s completely cool?
Make It Your Own
This recipe is like a blank page. You can add nuts for a little crunch. Or add chocolate chips for a sweet surprise. My grandson always asks for chocolate.
This is your bread now. You made it with your own hands. That feeling is the best ingredient. What would you add to yours? I love hearing everyone’s special twists.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | 1 cup | |
| Light brown sugar | 1 cup | |
| Oil (vegetable or canola) | 1 cup | |
| Large eggs | 3 | |
| Grated zucchini | 2 cups | Grated with peel on, lightly measured |
| Vanilla extract | 2 teaspoons | |
| Salt | 1 teaspoon | |
| Baking soda | 1 teaspoon | |
| Ground cinnamon | 3 teaspoons | |
| Baking powder | 1/2 teaspoon | |
| All-purpose flour | 3 cups | |
| Chopped nuts or chocolate chips | 3/4 cup | Optional |
Making Mom’s Zucchini Bread
This recipe always brings back such sweet memories. My mother would make this every summer when the garden was overflowing. The whole house would smell like cinnamon and warmth. It felt like a hug from the kitchen.
Let’s get started. First, turn your oven on to 325 degrees. Get two of those long, skinny bread pans ready. I like to line the bottoms with a little parchment paper and give them a quick spray. This keeps the bread from getting stuck. I still laugh at the time I forgot the spray. Let’s just say we had “scrambled” zucchini bread!
- Step 1: Grab a great big bowl. Put in the white sugar, brown sugar, and oil. Stir them together until they look like one happy family. Now, crack in the eggs and pour in the vanilla. Doesn’t that smell amazing already? Mix it all up until it’s nice and smooth.
- Step 2: Time for the star of the show, the zucchini! Wash it well, because we keep the peel on for pretty green flecks. Grate it on the big holes of your grater. (My hard-learned tip: gently press the shreds with a paper towel. This soaks up extra water so your bread isn’t soggy). Lightly fill your measuring cups. Don’t pack it down tight.
- Step 3: In another bowl, mix all the dry stuff. That’s the flour, cinnamon, salt, baking soda, and baking powder. Now, pour these dry ingredients into your big bowl of wet ingredients. Stir gently, just until you don’t see white streaks anymore. If you’re adding nuts or chocolate chips, now’s the time to fold them in.
- Step 4: Pour the batter evenly into your two waiting pans. Slide them into the oven. They need to bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean. If the tops get too brown, just lay a piece of foil loosely over them. What’s your favorite smell from the oven? Share below!
- Step 5: The hardest part is waiting. Let the loaves cool in the pan for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. Slicing into a warm loaf is so tempting. But it slices so much better when it’s completely cool. I promise it’s worth the wait.
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves
Category: Baking, Snack
Three Tasty Twists
This recipe is like a good friend, it’s wonderful just as it is. But it’s also fun to play dress-up sometimes. Here are a few ways to change its outfit for a different day.
- Chocolate Chip Hug. Stir in a whole cup of chocolate chips. The melted chocolate in every bite is pure joy.
- Lemon Sunshine. Add the zest from one lemon to the batter. It makes the bread taste bright and sunny.
- Nutty Crunch. Use chopped walnuts or pecans. They give a wonderful little crunch in every single slice.
Which one would you try first? Comment below!
Serving Your Masterpiece
I love a simple slice with a cold glass of milk in the afternoon. That’s perfection. For breakfast, a little smear of soft butter makes it extra special. My grandson toasts a slice and adds a dollop of apple butter on top. He says it’s the best.
This bread pairs beautifully with a hot cup of tea. I enjoy Earl Grey with a slice. For a cozy evening, a small glass of sweet dessert wine is a lovely match. Or just stick with that classic, cold glass of milk. Which would you choose tonight?
Keeping Your Zucchini Bread Fresh
This bread freezes beautifully for a happy future snack. Let it cool completely first. Then wrap the whole loaf tightly in plastic wrap. I pop mine into a freezer bag too. It will be perfect for up to three months.
On the counter, it stays soft for about four days. Just keep it in a sealed container or bag. To reheat a slice, a quick toast works wonders. It makes your kitchen smell like fresh baking all over again.
I once gave a frozen loaf to a sick neighbor. She told me it was a sweet surprise months later. Batch cooking like this matters. It means you always have a little love ready to share. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Zucchini Bread Troubles
Is your bread soggy in the middle? You might have packed the zucchini too tight. Gently spoon it into your measuring cup. This small step makes a big difference for the texture.
If the top browns too fast, just tent it with foil. I remember when I burned my first loaf. I was so sad. Now I just cover it lightly partway through baking. This keeps the top from getting too dark.
Does your bread not rise well? Check your baking soda. If it is old, it will not work. Fixing these little issues builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?
Your Zucchini Bread Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend. I find a 1-to-1 blend works best.
Q: Can I make it ahead? A: Absolutely. Bake it the day before you need it. The flavors get even better overnight.
Q: What can I use instead of nuts? A: Chocolate chips are a wonderful swap. Or you can leave them out completely.
Q: Can I make just one loaf? A: You can cut all the ingredients in half. Just use one bread pan.
Q: Are the nuts really optional? A: They are. The bread is delicious with or without them. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making this recipe. It is a little piece of my family’s story. I would be so happy to see your own creations.
Share a picture of your beautiful loaf. Let’s make a whole collection of happy bakers. *Fun fact: The first known zucchini bread recipes appeared in American cookbooks in the 1960s.
Have you tried this recipe? Tag us on Pinterest! I always look for your photos. Happy cooking!
—Grace Ellington.
Mom Zucchini Bread Tastes Better From Scratch
Description
This classic zucchini bread is moist, flavorful, and easy to make. A perfect way to use up summer zucchini!
Ingredients
Instructions
- Preheat oven to 325 degrees F. Line the bottom of two 8×4” bread pans with a piece of parchment paper, and spray the pans lightly with cooking spray.
- In a large bowl mix the granulated sugar, brown sugar and oil until well combined. Add the eggs and vanilla and mix to combine.
- Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. Use a paper towel to gently squeeze some of the moisture out, then lightly measure it into measuring cups (don’t pack down).
- In a separate bowl mix together the dry ingredients (flour, salt, baking soda, cinnamon, baking powder). Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
- If using, fold in the chopped nuts or chocolate chips.
- Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they’re finished baking).
- Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.
Notes
- For best results, do not overmix the batter after adding the dry ingredients. The bread can be stored at room temperature for several days or frozen for longer storage.