Description
Mom’s Zucchini Bread is a classic comfort bake that delivers a soft crumb, warm cinnamon aroma, and naturally sweet zucchini flavor. This version uses simple pantry staples and alcohol free vanilla flavor for a clean wholesome finish while staying easy enough for beginners. This recipe produces two 8 by 4 loaves that stay moist for days and work well for breakfast snacks or casual gifting. Follow the step by step method for even texture and reliable results every time.
Ingredients
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons alcohol free vanilla flavor (Simply Organic Alcohol Free Vanilla or Watkins Clear Vanilla Flavor)
2 cups shredded zucchini, do not squeeze out the moisture
1 cup chopped walnuts
Instructions
1. Gather all ingredients and preheat the oven to 325 degrees F. Grease and flour two 8 by 4 inch loaf pans
2. In a large bowl sift together the all purpose flour salt baking powder baking soda and ground cinnamon then whisk to combine
3. In a separate large bowl beat the three eggs with the vegetable oil and the white sugar until blended then mix in the alcohol free vanilla flavor
4. Slowly add the dry mixture to the wet ingredients and mix just until combined avoid overmixing to keep the loaf tender
5. Fold the shredded zucchini and the chopped walnuts into the batter stir gently until evenly distributed do not drain the zucchini
6. Divide the batter evenly between the prepared loaf pans and tap the pans on the counter to release air bubbles
7. Place the pans on the center oven rack and bake 40 to 60 minutes check doneness by inserting a toothpick into the center it should come out clean or with a few crumbs
8. Allow the loaves to cool in the pans on a wire rack for 20 minutes then run a table knife around the edges to loosen
9. Invert each loaf carefully onto a cooling rack let cool completely before slicing to avoid tearing the crumb
Notes
Use freshly grated zucchini rather than pre shredded packaged options for better moisture and texture
Choose medium sized zucchini because very large ones can be tougher and watery zucchini should not be fully drained a light pat with a paper towel is fine if very wet
If you prefer a nut free loaf omit the walnuts and add chocolate chips or dried cranberries instead
If the top browns too quickly place a sheet of foil loosely over the loaf for the last 10 minutes of baking
This recipe adapts well to substituting up to one quarter cup of whole wheat flour for a heartier loaf reduce total whole wheat by one quarter cup to keep the texture soft
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Bake
- Cuisine: American