This post may contain affiliate links which won’t change your price but will share some commission.

Mom’s Best Zucchini Bread Recipe – A Homestyle Country Classic

Sharing is caring!

best zucchini bread

Although zucchini noodles and stealth zucchini uses have become popular in recent years, mom's best zucchini bread recipe was a summer staple when I was growing up. I still make zucchini bread for my family – although now I sometimes use gluten free flour.

The recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you enjoy one now and have one to share or freeze for later. (Or, if you have teenagers in the house, simply watch both disappear.)

My husband and I like nuts in our zucchini bread and my youngest doesn't care for them. To make everyone happy, I sprinkle nuts on top of the loaves instead of mixing them in so he can dodge them if he likes.

I usually mix some coconut right in the batter. The boys aren't huge coconut fans, but they like it in recipes like this and it makes the bread more filling.

Mom's Best Zucchini Bread Recipe

Ingredients

  • 3 eggs
  • 1 cup butter, melted
  • 2 cups sugar
  • 2 cups shredded zucchini
  • 3 teaspoons vanilla extract
  • 3 cups flour (may substitute a gluten free flour blend such as Namaste)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/2 cup nuts, coconut or raisins (optional)

Directions

Preheat oven to 350F. Grease two 9×5 loaf pans. (Get a stoneware loaf pan here.)

In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.

zucchini bread batter

Add nuts, coconut or raisins, if desired. Spread into loaf pans.

uncooked zucchini bread

Bake at 350°F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.)

Remove from pans and place on wire racks to cool. (Click here to getting my favorite cooling rack.)

Store in a sealed container for several days, or freeze for longer storage.

Note: Cracking is normal on the tops of quick bread, including zucchini bread, because of their quick oven rising and lower gluten content than yeast breads.

Print

Mom's Best Zucchini Bread Recipe

best zucchini bread

This easy zucchini bread recipe is always moist and delicious.

  • Author: Laurie Neverman
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 loaves 1x
  • Category: quick bread

Ingredients

Scale
  • 3 eggs
  • 1 cup butter, melted
  • 2 cups sugar
  • 2 cups shredded zucchini
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour (may substitute a gluten free flour blend such as Namaste)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/2 cup nuts, coconut, blueberries, chocolate chips, or raisins (optional)

Instructions

  1. Preheat oven to 350F. Grease two 9×5 loaf pans.
  2. In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.
  3. Add nuts, coconut or raisins, if desired. Spread into loaf pans.
  4. Bake at 350°F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.)
  5. Remove from pans and place on wire racks to cool.
  6. Store in a sealed container for several days, or freeze for longer storage.

Keywords: zucchini bread, quickbread

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print

best zucchini bread

You may also enjoy:

Similar Posts

8 Comments

  1. I love zucchini pancakes! Just grate up the zucchini and salt it, add a little flour and egg, other seasonings you like and some cheese, and fry them up. Serve with sour cream

  2. I love zucchini bread, mine is close to this, although I use brown sugar (just because I like it ; )
    BUT the important part is I like to add coarsely chopped FRESH cranberries. The pop of tartness in the midst of that sweet cinnamony richness is totally delicious.
    Try it, you’ll like it, I just know it!

  3. I was given this recipe in high school (about 45 years ago). It’s a staple here. I freeze shredded zucchini and make it all year.

    You do need to either use flour on top of the grease in the loaf pan or use the spray that includes flour or it will stick to the pan.

  4. Made my first batch. Delicious. I did substitute a coconut oil spread for the butter, used only 1 cup of sugar, used glazed walnuts and raisins and used the same spread to grease the pan and a little flour. The breads slipped right out.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating