I love baking and sharing my mom's old recipes for everyone to enjoy.
The Best Zucchini Bread Ever
My mother has been making this moist zucchini bread for as long as I can remember.
We used to have a garden where my mom grew her own zucchini. However, where the zucchini comes from is not particularly important, but fresh and local is my recommendation.
Zucchini Bread Recipe
I can't tell you how old this recipe is or where my mom originally got it, but I can tell you that it's written in a notebook that is older than I am. I can also say that until someone copies and pastes this as their own, you won't find it anywhere else. My mom gets many compliments on it, and I'm happy to share the recipe here.
Note: I edited the original article to reduce the amount of oil. One cup is the correct amount. My sincere apologies for not catching this sooner. Feel free to substitute applesauce for some of the oil. Readers have left helpful comments on their experiences.
Update (7/20/20): I originally wrote this over ten years ago, long before I had my own garden and was regularly making this zucchini bread in my own home. I cringe a bit at the youth in my writing voice, and I’m tempted to update it. For now, what is above are the words of a young 20-something who wanted to share what is still one of my favorite childhood memories. My mother passed on a few years ago after a long battle with appendix cancer, and every time this bread rises in the oven and the smell fills the room, wonderful memories flood back. I am so happy to see so many people enjoy this recipe. I am sure it’s been copied and shared elsewhere on the internet after all these years, and I think that’s also wonderful.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
2 loaves of bread
- 3 eggs, beaten
- 2 cups sugar
- 1 cup Wesson oil (vegetable oil)
- 2 teaspoons vanilla
- 2 cups zucchini, grated
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons cinnamon
- Nuts and/or raisins (optional)
- Preheat the oven to 350 degrees.
- Use a potato peeler to remove outer layer of zucchini, then cut into 1-inch chunks for grating. Use a food processor to grate into small slivers.
- Add grated zucchini and all other ingredients into a bowl. Use a mixer until well blended.
- Pour into 2 greased and floured bread pans.
- Bake about an hour at 350 degrees. Use a toothpick to determine if bread is fully cooked. Remove from oven.
- Once cooled, flip bread onto saran wrap to finish cooling.
- Whipped or softened unsalted butter makes the best topping.
- Do not spread on until ready to eat.
Keep It Moist and Fresh
This is how my mom keeps her zucchini bread moist and fresh-tasting for months:
- When bread is fully cooled, wrap in foil if eating within the week.
- Or place into food saver bags and seal. It can be frozen for up to six months.
- Do not leave out or place in a plastic bag.
Always use foil if it will be eaten within the week, or food saver bags sealed for freezing.