Zucchini Bread

I love recreating my mom’s recipes. She really has always been magical in the kitchen and it takes me back to my childhood. She usually makes this amazing zucchini bread in bulk to give as gifts around the Holidays. Since I am a highly rebellious daughter I made it during the summer to take full advantage of the gorgeous, seasonal squash I found at my local market. It had my senses all confused since I so strongly associate the smell of it baking with Christmas!

The first step to my mom's zucchini bread was to peel and grate two zucchinis. I grated them really finely on the smallest holes of my box grater so that it would give the bread some texture without it being too chunky. Since mine was particularly watery I blotted it with a paper towel too.
The first step to my mom’s zucchini bread was to peel and grate two zucchini. I grated them really finely on the smallest holes of my box grater so that it would give the bread some texture without it being too chunky. Since mine was particularly watery I blotted it with a paper towel too.
The batter of the zucchini bread was easy from there! The base was sugar and oil, followed by the dry ingredients, the zucchini and chopped walnuts for some crunch. It all came together with my hand mixer!
The batter of the zucchini bread was easy from there! The base was sugar, oil, eggs and vanilla followed by the dry ingredients, the zucchini and chopped walnuts for some crunch. It all came together with my hand mixer!
Like I said, my mom always makes this zucchini bread in bulk. Her recipe is for two loaves at a time! So I followed it to the letter and divided the batter evenly among my two (heartbreakingly mismatched) loaf pans.
Like I said, my mom always makes this zucchini bread in bulk. Her recipe is for two loaves at a time! So I followed it to the letter and divided the batter evenly among my two (heartbreakingly mismatched) loaf pans.
The zucchini bread took about an hour to bake, and I was having major flashbacks to Holiday baking at my mom's. It was bizarre to smell it when it was sunny and in the 80's outside!
The zucchini bread took about an hour to bake. While it baked and perfumed the house I was having major flashbacks to Holiday baking at my mom’s. It was bizarre to smell it when it was sunny and in the 80’s outside! When it came out it was so gorgeously golden.

I let the loaves cool for 20 minutes before I turned them out of the pans to finish cooling. Then it was time to snack on a slice with a cup of tea! Oh my goodness, it was just like my mom’s and it made me so happy. Hope you all enjoy this beloved family recipe! xoxo

Zucchini Bread
Zucchini Bread
5 from 1 vote
Zucchini Bread
Zucchini Bread
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

This zucchini bread is substantial enough for breakfast, but sweet enough for dessert! It's a fantastic way to use up gorgeous summer squash. 

Course: Breakfast
Cuisine: American
Keyword: Zucchini, Zucchini Bread
Servings: 2 loaves
Calories: 453 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup canola oil
  • 3 whole eggs
  • 1 tablespoon vanilla extract
  • 2 cups finely grated zucchini peeled and grated on the smallest holes of a box grater, then blotted with a paper towel
  • 1 cup chopped walnuts
Instructions
  1. Pre-heat the oven to 350 and liberally grease two loaf pans with soft butter or shortening. Whisk the flour, cinnamon, baking soda, salt and baking powder together in a bowl to aerate them and set the bowl aside. Combine the two sugars, canola oil, eggs and vanilla in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy. While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the grated zucchini and walnuts.
  2. Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top. Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly. Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
Nutrition Facts
Zucchini Bread
Amount Per Serving (2 slices)
Calories 453 Calories from Fat 275
% Daily Value*
Fat 30.6g47%
Saturated Fat 2.5g16%
Cholesterol 49mg16%
Sodium 511mg22%
Potassium 223mg6%
Carbohydrates 42.2g14%
Fiber 1.8g8%
Sugar 35.4g39%
Protein 5.8g12%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Zucchini Bread
Zucchini Bread

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