Mom's Soft and Moist Zucchini Bread Recipe

Updated on July 15, 2017

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: 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?

3.2 stars from 620 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.

Questions & Answers


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        ElisaMW01 3 weeks ago

        For those making this recipe, I have a few edits. I use a kitchen aide stand mixer.

        I put my eggs in first, then add my vanilla.

        Instead of using 2 cups of oil, I use 1 cup of oil & 1 stick of salted butter.

        I add in my butter & oil to the egg/vanilla mixture. I put my mixer on the 2nd notch, and I forget about it for a while (usually 3-5 minutes).

        While this is going, I sift the flour, soda, powder. I do not add salt because i use SALTED butter. :-)

        With this recipe, you can use zucchini like it says OR you can use bananas :) . If I use bananas I make sure they have quite a few brown spots, and usually 4-5 of them ran through a food processor.

        I also use the food processor for the zucchini.

        Anyways. Add the bananas/succhini before you add the dry mix.

        Add the dry mix.




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        Dee 4 weeks ago

        Do you have a banana bread recipe?

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        Blanche 2 months ago

        It seems everyone has good reviews. I made 2 loaves and they both came out swimming in oil. Don’t know if the 2 cups of oil is in error or where I went wrong.

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        Katherine 4 months ago

        Anyone tried these as muffins? Wondering cook time?

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        Lori Binetti 4 months ago

        Thank You for updating this recipe! I have made this so many times because it is requested not just on the Holidays! I give this as a Gift to friends and family for any special occasion.. The one thing I do to change the recipe up for a more sweeter taste, is sprinkle some brown sugar on the batter before baking. Or an occasion instead of coating the pan or glass with shortening then a dusting of flour, I will use butter instead of shortening and then coat the pan or glass with brown sugar. Let the pan cool before inverting onto a cooling rack to finish cooling...completely.... FYI, it is my experience that this recipe comes out better if I separate the dry ingredients then add gradually to the wet ingredients. I end end up baking approximately one hour and fifteen to twenty minutes in two glass loaf pans. (5x9 glass loaf baking dish.. 1.5 qt.)

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        Loves2Shop4Ever 5 months ago

        Made 2 Loafs for tomorrow for Our Thanksgiving Dinner. It came out so moist and baked perfectly. I'm sure I will be making this again for Christmas Cookie Platters.

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        bobbie 8 months ago

        Just made it and tried it with butter hot out of oven. Perfect with a cup of tea!!! I added just a dash more cinnamon and added a dash of gingerbread spice. I will make more and freeze it if my family doesn't eat it first!!! Thank your mother for a great recipe!!

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        Marcy 8 months ago

        I made this yesterday, 7/30/17, and I love it. It's moist and taste fantastic. I took it to work and it didn't last very long. Thank you for sharing this amazing recipe.

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        Karine Taylor 9 months ago

        Very good, my husband loved it!

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        Cindy 9 months ago

        I just made the bread and it is very moist. I cooked it for 65 minutes. I made 2 loaves, but I think I could have made 3 shorter loaves. I substituted 1 cup of oil with 1 cup of plain greek yogurt. No difference in flavor. The smell as it was cooking was wonderful. The bread tastes very good, but I do wish it was a little sweeter. I will definitely make this again.

        Thank you

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        Ms. Kitty 10 months ago

        I was in a rush and was not paying attention to the fact that this recipe should be divided into two loaves! I poured it all into one glass loaf pan and put it in the oven before I realized my mistake.

        Has anyone make this mistake before?!?!

        Any suggestions on cooking time or temp?

        I'm sure it's too late now but maybe someone else will need your wisdom.

        I'll let you know how it turns out. Wish me luck! LOL!!!

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        Pat Sargent 11 months ago

        Try adding small can of crushed pineapple to this. You won't be sorry.

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        Jessica 11 months ago

        This recipe is DELICIOUS and I have made tons of zucchini bread and other breads and bake a lot. I live in New Mexico at the base of the Sandias where it's high altitude so I use a stock recipe the first time and then make changes the second time around. The oil is fine. Coconut oil makes the bread a tad bit greasier..i.e. You can see the napkin stained from the bread and the texture is changed a bit. Using real oil makes the bread richer. Only change I make is adding more cinnamon. Great recipe thanks! Family goes nuts for it around Easter, I make egg shaped loaves! And thanks for the foil tip!!

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        Tonya DeGuilio 14 months ago

        This is one of the best zucchini breads I have ever made. I cut down the sugar to 3/4 cup and add 1/2 cup chocolate chips. Not sure if the recipes says but i also add 1/2 cups of walnuts. We love it.

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        Tabitha Payne 14 months ago

        Awesome recipe. I use the exact recipe and put my own twist to it. Freezes very also.

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        `Michelle 16 months 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!

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        Anne 18 months ago

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

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        Lexxe 18 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..

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        Sandy 19 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.

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        Rhonda 19 months ago

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

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        peggy handley 19 months ago

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

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        Debbie 19 months ago

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

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        Eve 19 months ago

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

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        Stacey 19 months ago

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

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        Kandi Bayne 19 months ago

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

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        Tina 19 months ago

        Just made this. Love it

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

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        Patty 20 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!!

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        Patty 20 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.

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        Diane 20 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...

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        Cathy 20 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!

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        Peggy Morgan 20 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.

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        Lori M 20 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

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        Cathy 20 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!

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        Serena 20 months ago

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

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        Rhonda 20 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?

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        Karen 20 months ago

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

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        Kerri 20 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!

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        Dixie 20 months ago

        Fabulous recipe.

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

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        sarah 20 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.

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        Kathy mackley 20 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!

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        Renee Holland 20 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.

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        Gina 20 months ago

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

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        Mel 20 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.

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        April 21 months ago

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

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        sharon 21 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!

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        Wenddie Mikulcik 21 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.

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        Tara 21 months ago

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

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        Eddie 21 months ago

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

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        Darwat 21 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.

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        Patricia June 21 months ago

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

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        Patricia June 21 months ago

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

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        Herbie10 21 months ago

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

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        Marie 21 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!!

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        Chris 21 months ago

        I wondered if anyone used coconut oil.

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        What to do 21 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?

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        Lynette 21 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!

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        Teri kitley 21 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

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        Marion 21 months ago

        Trying this recipe tonight!!

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        jennifer 21 months ago

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

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        Susan 21 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.

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        Susan 21 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!

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        Keena Reed 21 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

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        Bev 21 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.

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        Lori 21 months ago


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        Mary 22 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.

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        robin 22 months ago

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

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        Gwen Platz 22 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.

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        Deb Stein 22 months ago

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

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        Elisa 23 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!

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        Mason 23 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! :)

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        Alicia 23 months ago


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        Melissa Forti 24 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!