Some recipes just feel like home — and this one? It smells like Saturday mornings with the windows cracked open, a soft breeze rolling in, and Mom humming along to the radio while zucchini bread baked in the oven. I remember sneaking into the kitchen just to catch that first warm slice, steam curling up like a sweet little secret.
This Moms Best Zucchini Bread is tender, cinnamon-kissed, and just sweet enough — the kind of loaf that disappears before it even cools. Whether you’re using up garden zucchini or craving a taste of comfort, this recipe brings it all: simplicity, warmth, and a little touch of magic.
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Moms Best Zucchini Bread
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves
Description
Moist, warmly spiced, and beautifully simple — this zucchini bread is a nostalgic classic perfect for any time of day.
Ingredients
- 2¼ cups granulated sugar
- 1 cup canola or vegetable oil
- 3 eggs
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat oven to 325°F and grease two 8×4” loaf pans.
Mix sugar, oil, eggs, and vanilla until creamy.
Add flour, cinnamon, salt, baking soda, and baking powder; mix gently.
Fold in grated zucchini until combined.
Pour into pans, filling no more than ⅔ full.
Bake 45–55 minutes or until toothpick comes out clean.
Cool in pans 10–15 minutes, then transfer to wire racks.
Notes
This bread freezes well! Add chocolate chips or crushed pineapple for fun twists
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baked
- Cuisine: USA
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Ingredient Overview
This Moms Best Zucchini Bread is a true celebration of simple ingredients coming together in the most delightful way. The flavor is warm and homey, with a moist, almost cake-like texture that makes it irresistible — slice after slice.
- Granulated Sugar: Adds just the right amount of sweetness to highlight the cinnamon and zucchini.
- Canola or Vegetable Oil: Keeps the bread moist without weighing it down.
- Eggs: Help bind everything together and give structure to the loaf.
- Vanilla Extract: Adds depth and a hint of warmth to the flavor profile.
- Grated Zucchini: The star of the show — it adds moisture and a subtle earthy richness. No need to peel!
- All-Purpose Flour: The base that holds it all up — light, tender, and just right.
- Ground Cinnamon: Brings that cozy warmth that makes this bread feel like a hug.
- Salt: Enhances all the other flavors beautifully.
- Baking Soda & Baking Powder: Give the bread lift and fluffiness for that perfect slice.
Tip for styling: A light dusting of powdered sugar or a drizzle of glaze can make it extra special for brunch or gifting.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pans
Set your oven to 325°F. While it warms, grease two 8×4-inch loaf pans with cooking spray or line them with parchment paper for easy removal. This recipe makes two loaves, so you’re already winning!
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, combine 2¼ cups sugar, 1 cup oil, 3 eggs, and 3 teaspoons vanilla. Whisk or mix until the mixture is smooth and creamy — it should look pale and luscious.
Step 3: Add the Dry Ingredients
Sprinkle in 3 cups flour, 3 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder. Stir gently until the flour is mostly mixed in — don’t overwork it!
Step 4: Fold in the Zucchini
Add 2 cups of grated zucchini and mix until fully incorporated. The batter will look thick and speckled with green — that’s your sign it’s ready!
Tip: Don’t squeeze the zucchini too dry; that moisture makes the bread extra tender.
Step 5: Divide and Pour into Pans
Pour the batter evenly into your prepared pans, filling each no more than ⅔ full. This ensures they rise beautifully without spilling over.
Step 6: Bake Until Golden
Bake at 325°F for 45 to 55 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean and the tops are gently golden.
Step 7: Cool and Store
Let the loaves cool in the pans for about 10–15 minutes, then transfer to wire racks to finish cooling completely. Once cool, wrap them in plastic wrap or store in an airtight container.
Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!
Pro Tips
A light touch makes all the difference! Stir the batter just until combined — overmixing can make the bread dense instead of tender and moist.
Grating the zucchini on the finer side helps it melt seamlessly into the batter. No peeling needed — the skin adds color and nutrients.
This Moms Best Zucchini Bread freezes beautifully. Wrap individual slices or whole loaves tightly in plastic wrap and then foil for up to 3 months.
If your loaves are browning too quickly on top, tent them loosely with foil around the 40-minute mark. This helps them bake evenly without drying out.
For an extra layer of flavor, try adding a sprinkle of turbinado sugar on top before baking — it gives a lovely, delicate crunch.
Conclusion
Moms Best Zucchini Bread isn’t just a recipe — it’s a reminder of the comfort food can bring, the joy of baking something from scratch, and the simple pleasure of sharing it with the people we love. It’s tender, fragrant, and full of warmth — just like a good family recipe should be. Whether you’re baking for your crew or just craving something sweet for yourself, this loaf delivers every single time.
I’d love to hear how this zucchini bread turns out in your kitchen! Did you add pineapple? Go chocolate chip crazy? Drop a comment below and share your delicious twist. And don’t forget to snap a photo and tag me @PaisleyRecipes on Instagram — I adore seeing your beautiful bakes!
Let’s make memories one bite at a time.
