August 22, 2024
This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.
Summary
- Prep Time: 15 min
 - Cook Time: 40 min
 - Other: 20 min (cooling)
 - Total Time: 1 hr 20 min
 - Servings: 24
 - Yield: 2 loaves (8×4 inch)
 
Ingredients
- 3 cups (360 g) all-purpose flour
 - 1 teaspoon salt
 - 1 teaspoon baking powder
 - 1 teaspoon baking soda
 - 1 tablespoon ground cinnamon
 - 3 large eggs
 - 1 cup vegetable oil
 - 2 ¼ cups (445 g) white sugar
 - 3 teaspoons vanilla extract
 - 2 cups (~10 oz) grated zucchini (not drained)
 - 1 cup chopped walnuts or raisins
 
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
 - Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
 - Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
 - Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
 
Adjustments
- Substitute raisons or craisons for the nuts.
 - Change to 1 1/4 cup (248 g) white sugar and 1 cup (213 g) brown sugar
 
History
- 2025-08-28 – More oversized zucchini means it’s time for baking. This year I changed to include white and brown sugar and substituted walnuts with raisons (3/4 cup). It came out great. Will make a couple more loaves to freeze very soon.
 - 2024-08-22 – Had a number of “too big” zucchinis so pealed & cored them to made two batches with raisons / craisons instead of nuts. Both took about 63 minutes to finish but came out great. Eating one now. Another in the refrigerator and two in the freezer.
 
References
- Allrecipes – Mom’s Zucchini Bread