Mom's Soft and Moist Zucchini Bread Recipe
My mother has been making the yummiest moist zucchini bread for as long as I can remember. The name sounds like some health food bread meant for those that like to eat all things yucky. Zucchini bread, however, is nothing like what it sounds. It tastes like a dessert bread. Think banana bread, only better!
We used to have a garden where my mom grew her own zucchini but she and my dad no longer had time to manage the garden. Now she gets them from grandma. However, where the zucchini comes from is unimportant. Buying from a local farmer will get you the freshest ones, but really its the combination of ingredients that makes this one a favorite.
I can't tell you how old this recipe is, 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: Original posting edited to reduce the amount of oil. Feel free to substitute in applesauce for some of the oil. Readers have left helpful comments on their experiences.
What'd You Think?
- 3 eggs, beaten
- 2 cups sugar
- 2 cups Wesson oil, (vegetable oil)
- 2 tsps vanilla
- 2 cups zucchini, grated
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tsp cinnamon
- Optional Nuts and/or raisins, if desired
- 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 greased and floured bread pan.
- 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.
Step 1: Prepare the Zucchini
Step 2. Mix All Ingredients
Step 3. Bake for One Hour (Until Toothpick Comes Out Mostly Clean — Not Gooey)
Step 4. Spread with Butter and Enjoy!
Step 5. Wrap and Save for Later
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.