Appetizers & SnacksBaked GoodsBeveragesBreakfast FoodsCooking EquipmentDairy & EggsDesserts & SweetsDining OutFood IndustryFruitsGrains DishesMeat DishesSauces, Condiments, and PreservationSpecial DietsSpices & SeasoningsVegetable Dishes

Mom's Soft and Moist Zucchini Bread Recipe

Updated on September 07, 2016

Joined: 9 years agoFollowers: 959Articles: 266

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.

Mom's Recipe

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: Feel free to use less oil, or substitute in applesauce for some of the oil. Readers have left helpful comments on their experiences.

What'd You Think?

3.1 stars from 252 ratings of Mom's Zucchini Bread

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 2 loaves of bread
Zucchini Bread Ingredients
Zucchini Bread Ingredients


  • 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Add grated zucchini and all other ingredients into a bowl. Use a mixer until well blended.
  4. Pour into greased and floured bread pan.
  5. Bake about an hour at 350 degrees. Use a toothpick to determine if bread is fully cooked. Remove from oven.
  6. Once cooled, flip bread onto saran wrap to finish cooling.

Topping Ideas

  • Whipped or softened unsalted butter makes the best topping.
  • Do not spread on until ready to eat.

Bon appetit!

Step 1: Prepare the Zucchini

Shredded zucchini ready to be mixed with other ingredients.
Shredded zucchini ready to be mixed with other ingredients.

Step 2. Mix All Ingredients

Standing mixer with all bread ingredients.
Standing mixer with all bread ingredients.

Step 3. Bake for One Hour (Until Toothpick Comes Out Mostly Clean — Not Gooey)

Let cool afterwards on wire rack.
Let cool afterwards on wire rack.

Step 4. Spread with Butter and Enjoy!

Room temp or whipped butter makes an excellent topping.
Room temp or whipped butter makes an excellent topping.

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.


    0 of 8192 characters used
    Post Comment

    • Melissa Forti 8 months ago

      Made this last night and it was delicious! Didn't realize it made two batches but was happy there was lots to go around. Thanks for the recipe!

    • Jillian 8 months ago

      2 cups of oil?? whatttt???

    • Jillian 8 months ago

      2 cups of oil??? WHATTTT I just wasted my time and bread... lameee

    • Alicia 8 months ago


    • Mason 7 months ago

      Made this in the morning in a little over two hours and it pretty much came out perfect! We did add our own extra things in it like 2 tsp of this spicy honey from a local market, 6 cups of zucchini instead of 2, diced walnuts, and some organic plain Greek yogart. The only complaint is that it is very hard to handle which I assume is because of the large amount of oil. All in all it is great! :)

    • Elisa 7 months ago

      I use this recipe every time.. I made it for my father and he said it reminds him of his mother's. That's a compliment, because she is deceased and I always wanted her recipe. Thank you for sharing!

    • Cecy 7 months ago

      I made this with my daughter. We used cupcakes molds, there was a total of 19 muffins. We used 1/2 cup less of sugar and a 1/2 cup less of oil. They were delicious. But I think I'll try to use even less oil next time.

    • Deb Stein 7 months ago

      How long does it bake, I just put in the oven.

    • Gwen Platz 7 months ago

      I baked 6 loaves today with zucchini fresh from my garden. My family loves it! This recipe made it into my recipe box! Thanks so much.

    • robin 7 months ago

      The oil is not a big deal, it turns out great! I have also used apple sauce instead which also is yummy.

    • Mary 6 months ago

      It sounds much like my zucchini recipe. Only 1 cup oil and less sugar. I also add a little cloves to the mix. And yes I make 6 loves at a time too. I usually make about 24 loves. Easy to take out when unexpected company arrives.

    • Dee 6 months ago

      Made this today and it was fabulous.

      Doubled the recipe, cut the sugar by 1/4 and used half oil/half Greek yoghurt. Added tsp if ginger essence.

      Light, airy, just sweet enough. Easy to make too.

    • Lori 6 months ago


    • Bev 6 months ago

      Made these today, I did cut back the oil (1 1/4 cups, I can't take to much oil) I just want to thank you for the recipe. I always want recipes used by our mothers and grandmothers, and if they don't turn out I know it is not the recipe but the way I made it. I only wish people would realize you do not have to share, you do it out of the goodness of your heart. I hope they learn to appreciate your kindness, if they don't want that much oil cut back! As for how long to bake, I made 3 different size pans, small (I call them personal size) , Medium (aluminum regular) Large (the larger size metal or glass) Small 46 minutes, medium and large 65 minutes, this will also depend on your stove, hope this helps.

    • Keena Reed 6 months ago

      I made this yesterday with fresh zucchini and it was AMAZING. Now my grandpa and my step mom and my dad and the neighbors want me to make some with this recipe, thank you so much

    • Susan 6 months ago

      Just pulled these out of the oven, they are perfect. I usually don't have much luck baking breads...overdone and dry. The only thing I did different was bake at 325 since I had dark pans. Baked for approx 1 hour and 10 minutes. Thanks for sharing!

    • Susan 6 months ago

      Update...the bread didn't only come out perfect, but it TASTES fabulous too! I'm stoked, will be using this again and again.

    • jennifer 6 months ago

      gonna try today, will it be dry if I add less oil?

    • Marion 6 months ago

      Trying this recipe tonight!!

    • Teri kitley 6 months ago

      this is my go to recipe when zucchini is ready to go from the garden it is supper good and moist and freezes awesome for the winter does not lose flavor from freezing as soon as its thawed out on a cold day we warm it and put butter on it YUMMY

    • Lynette 6 months ago

      Cream cheese frosting is SO good on it. I have also whipped butter and cream cheese together and used for a sread. SO good!

    • What to do 6 months ago

      Why such concern with the amount of oil. I'm thinking of making this and sounds like it has turned out great using the exact recipe... Should I try this recipe?

    • Chris 6 months ago

      I wondered if anyone used coconut oil.

    • Marie 6 months ago

      I was looking for a different recipe than the one I have from my mother. Turns out your recipe is the same as my mothers except hers is 1 cup oil!! I also add crushed pineapple (drained). I guess I'll stick with this one!!

    • Herbie10 6 months ago

      This is great for my restaurant because the bread doesn't dry out.

    • Patricia June 6 months ago

      I will try it with cold pressed coconut oil & add some coconut it should really be good , thank you for recipe

    • Patricia June 6 months ago

      Recipe says to peel zuccine but in the pic of it , iits diffently not peeled

    • Darwat 5 months ago

      Similar to one we used back in my childhood. Since I'm watching carbs, will substitute 1 cup of oil for 1 cup of applesauce. Also we didn't peel the zucchini, didn't want to losee all those nutrients. Will have to make some soon.

    • Eddie 5 months ago

      Suggestions on how to grate the zucchini if you don't have a food processor.

    • Tara 5 months ago

      I just used a cheese grater for the zucchini and it turned out awesome!

    • Wenddie Mikulcik 5 months ago

      I followed the recipe and made muffins instead, personally I thought they were bland and tasteless. They smelled good baking kids thought I made oatmeal cookies. Disappointed sorry.

    • sharon 5 months ago

      Going to make this for a second time, as the first time, the breads were both eaten in a couple days! Very moist and delicious! Many older recipes use a lot more oil than we do, but I went ahead with the original recipe and didn't regret it. Enjoy!

    • April 5 months ago

      I also doubled the recipe and cut the oil by 2 cups. I added Chia seed and it was awesome.

    • Mel 5 months ago

      I followed the reciepe and mine didn't turn out brown, it was more of whitish color. Ithe was kind of bland as well.

    • Gina 5 months ago

      Have made this before and making it now... So good. Thanx for sharing!

    • Renee Holland 5 months ago

      Great Bread!

      I made a few changes: used 1 cup brown sugar,

      1 cup white sugar: 1/2 cup applesauce /1 cup oil

      2 types nuts walnuts/pecans

      Loaves took less than 45min to cook.

    • Kathy mackley 5 months ago

      I have almost the same recipe. I only use 1 cup of oil and 1 2/3 cup white sugar 1/3 Brown sugar. Great bread!

    • sarah 5 months ago

      omg the oil is so overpowering???? if you've ever had sautéed zucchini, that's what the first loaf tasted like. weird! and flat and hardly brown. hopeful for the second loaf but not expecting much. what a waste of ingredients.

    • Dixie 5 months ago

      Fabulous recipe.

      Thank you for sharing your mother's recipe with us.

    • Kerri 5 months ago

      I have mine in the oven right now. It smells amazing and I can't wait to try this. Thank you so much for sharing!

    • Karen 5 months ago

      LOVE....LOVE....LOVE it!!! The whole family thanks you!!!

    • Rhonda 5 months ago

      I made this last week and it was the best recipe that I have ever made. Do you happen to have a good banana bread recipe?

    • Serena 5 months ago

      Very moist and just the right amount of sweet. My neighbor hates Zuchinni....not anymore :-D

    • Cathy 5 months ago

      Love it! So does my husband. I used 1 cup oil and 1/2 cup apple sauce. Also 1 1/2 C. Sugar rather than 2 C. And.......I added chocolate chips to the recipe. It's wonderful. Also......try sprinkling sugar on top of the batter in each loaf pan before you bake it. It makes a nice sweet, textured top. So yes. Thank you for sharing!!! It's an amazing recipe, and fun to tweak it how you want!

    • Lori M 5 months ago

      I made the recipe exactly how it was written and it was loved by all- both my parents and my kids (5 and 7) asked for seconds! Thank you for sharing something so delicious with us

    • Peggy Morgan 5 months ago

      I just did this lucious moist bread. When it was baking in my oven it smell so good. I use mini bread loaves. Plus I had enough for I more loaf. Thanks so much in sharing your mom recipe. My husband said its really moist.

    • Cathy 4 months ago

      Hi again. Posted 3 days ago. Just sayin' ........ That recipe made 5 small loaves and one large. It's all gone! Making it again!

    • Diane 4 months ago

      My recipe is similar, but the only difference is1 Cup of vegetable oil, 1 cup of granulated sugar and 1 Cup of Brown sugar...

    • Patty 4 months ago

      Dear Sunstreaks,

      Have you tried to make your mom's recipe by yourself? I believe your mom's zucchini bread is the best around, but Just surprises me that someone can post a recipe, but never made it all by themself. Are you absolutely sure about the 2 cups oil? I tried it out for myself today, but used 1 c oil and 1 cup unsweetened applesauce. I'll know how it turns out in 45 minutes. So far, the batter tasted great, so hopefully that's a good sign the finished product will be even better.

    • Patty 4 months ago

      In one loaf, I added chopped walnuts. This does alter the taste big-time, compared to the plain zucchini bread. It also gets a big boost of flavor with Duncan Hines cream cheese frosting, it is otherwise very plain on its own. Otherwise, happy with the moist consistency. Used 3\4 c unsw. Applesauce & 1 c oil. Could be a tad more sweeter, but better w/ frosting!!

    • Tina 4 months ago

      Just made this. Love it

      Thanks for sharing. This is the first zucchini bread I have ever made . Turn out pretty good :)

    • Kandi Bayne 4 months ago

      Has anyone ever used slivered almonds instead of pecans or walnuts? I don't have those but I do have almonds.

    • Stacey 4 months ago

      I am a bit confused. How many loaves does this make???

    • Eve 4 months ago

      Anyone use olive oil? Just wondering if that worked as well as regular oil?

    • Debbie 4 months ago

      Just made mine. I had a feeling to cut back on sugar and oil. I hope it comes out.

    • peggy handley 4 months ago

      way to much oil i wad drowning in 1 cup of oil

    • Rhonda 4 months ago

      I have made this recipe several times. It is my go to for Zucchini bread- very good!

    • Sandy 4 months ago

      The recipe says to pour batter into the pan, it should say pans. Mine is in the oven now and taking forever to bake in the middle. I had to dump it into a 9×13 cake pan. Hopefully it will still taste good.

    • Lexxe 3 months ago

      I have had this recipe for years and everyone loves it. My neighbors little boy asked me for this for Christmas rather than a gift. Speaks volumes..

    • Anne 3 months ago

      Delicious! I used 1/2 oil 1/2 unsweetened'd never know the difference!

    • `Michelle 6 weeks ago

      Used this recipe last year with fresh zucchini & it turned out great. Now I'm using it again with frozen zucchini came out just as great. Made recipe as wrote and it made 8 = Mini loaves. Cooling & freezing for the holiday & winter! A must keep recipe. Thank You!

    Click to Rate This Article