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Mom's Easy Zucchini Bread Recipe

Moist, sweet, and loaded with garden-fresh zucchini—this easy zucchini bread is a family favorite!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 20 slices
Author: Betty

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans.
  2. In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
  3. In another bowl, beat the eggs, oil, sugar, and vanilla until well blended.
  4. Stir the wet mixture into the dry ingredients until just combined.
  5. Fold in the zucchini and walnuts, if using.
  6. Pour the batter evenly into the prepared loaf pans.
  7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let bread cool in pans for 20 minutes before removing to a wire rack to cool completely.

Notes

Wrap cooled loaves tightly in plastic wrap and foil to freeze. They thaw beautifully overnight on the counter.