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 751 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

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

Instructions

  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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      • profile image

        Katherine 

        2 weeks ago

        I have used this recipe many times I recently made 40 loaves of bread I switch out the ingredients from zucchini to carrots two apples sometimes I throw chocolate chips and raisins in it and it comes out awesome love it and still making more

      • profile image

        Angela Lemmons 

        3 weeks ago

        This is the only zucchini bread recipe I use. I’ve made 4 loaves in the past 2 days. I follow the recipe as written and mix very, very well with my stand mixer. I’ve never had a problem with the oil so the only thing I can think of is that mixing really well is key.

      • profile image

        Rebecca L 

        6 weeks ago

        2 cups of oil is too much. I should have followed my gut and only gone with one.

      • profile image

        ElisaMW01 

        3 months 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.

        mix.

        Bake.

        Better.

      • profile image

        Dee 

        4 months ago

        Do you have a banana bread recipe?

      • profile image

        Blanche 

        5 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.

      • profile image

        Katherine 

        7 months ago

        Anyone tried these as muffins? Wondering cook time?

      • profile image

        Lori Binetti 

        7 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.)

      • profile image

        Loves2Shop4Ever 

        7 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.

      • profile image

        bobbie 

        11 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!!

      • profile image

        Marcy 

        11 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.

      • profile image

        Karine Taylor 

        12 months ago

        Very good, my husband loved it!

      • profile image

        Cindy 

        12 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

      • profile image

        Ms. Kitty 

        13 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!!!

      • profile image

        Pat Sargent 

        13 months ago

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

      • profile image

        Jessica 

        14 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!!

      • profile image

        Tonya DeGuilio 

        17 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.

      • profile image

        Tabitha Payne 

        17 months ago

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

      • profile image

        `Michelle 

        19 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!

      • profile image

        Anne 

        21 months ago

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

      • profile image

        Lexxe 

        21 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..

      • profile image

        Sandy 

        22 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.

      • profile image

        Rhonda 

        22 months ago

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

      • profile image

        peggy handley 

        22 months ago

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

      • profile image

        Debbie 

        22 months ago

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

      • profile image

        Eve 

        22 months ago

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

      • profile image

        Stacey 

        22 months ago

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

      • profile image

        Kandi Bayne 

        22 months ago

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

      • profile image

        Tina 

        22 months ago

        Just made this. Love it

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

      • profile image

        Patty 

        22 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!!

      • profile image

        Patty 

        22 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.

      • profile image

        Diane 

        23 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...

      • profile image

        Cathy 

        23 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!

      • profile image

        Peggy Morgan 

        23 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.

      • profile image

        Lori M 

        23 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

      • profile image

        Cathy 

        23 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!

      • profile image

        Serena 

        23 months ago

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

      • profile image

        Rhonda 

        23 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?

      • profile image

        Karen 

        23 months ago

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

      • profile image

        Kerri 

        23 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!

      • profile image

        Dixie 

        23 months ago

        Fabulous recipe.

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

      • profile image

        sarah 

        23 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.

      • profile image

        Kathy mackley 

        23 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!

      • profile image

        Renee Holland 

        23 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.

      • profile image

        Gina 

        23 months ago

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

      • profile image

        Mel 

        23 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.

      • profile image

        April 

        23 months ago

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

      • profile image

        sharon 

        23 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!

      • profile image

        Wenddie Mikulcik 

        24 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.

      • profile image

        Tara 

        24 months ago

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

      • profile image

        Eddie 

        24 months ago

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

      • profile image

        Darwat 

        24 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.

      • profile image

        Patricia June 

        24 months ago

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

      • profile image

        Patricia June 

        24 months ago

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

      • profile image

        Herbie10 

        24 months ago

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

      • profile image

        Marie 

        24 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!!

      • profile image

        Chris 

        24 months ago

        I wondered if anyone used coconut oil.

      • profile image

        What to do 

        24 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?

      • profile image

        Lynette 

        24 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!

      • profile image

        Teri kitley 

        2 years 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

      • profile image

        Marion 

        2 years ago

        Trying this recipe tonight!!

      • profile image

        jennifer 

        2 years ago

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

      • profile image

        Susan 

        2 years 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.

      • profile image

        Susan 

        2 years 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!

      • profile image

        Keena Reed 

        2 years 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

      • profile image

        Bev 

        2 years 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.

      • profile image

        Lori 

        2 years ago

        Delish!!

      • profile image

        Mary 

        2 years 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.

      • profile image

        robin 

        2 years ago

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

      • profile image

        Gwen Platz 

        2 years 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.

      • profile image

        Deb Stein 

        2 years ago

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

      • profile image

        Elisa 

        2 years 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!

      • profile image

        Mason 

        2 years 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! :)

      • profile image

        Alicia 

        2 years ago

        Delicious!

      • profile image

        Melissa Forti 

        2 years 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!

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