I have the best zucchini bread for you today, ready to use up the last of the fresh zucchini coming in from your gardens and farmer’s markets. I started with a tried and true family favorite, but made some slight adjustments. I think it’s the best zucchini bread out there! It’s still moist and cakey without being dense, and has the best cinnamon flavor without being too sweet. It’s perfect for breakfast, snack time, or even dessert!

As I mentioned, I started with my mom’s recipe that we’ve been using for years. And based on a quick internet search, it seems like a lot of moms and grandmas out there are using the same recipe. And it really was good to begin with, but I wanted to make a few changes.

The first problem I encountered with the original recipe was that it was created for 8×4-inch loaf pans. All of my loaf pans are 9×5-inch, and I bet a lot of you have the same size. This meant the loaves (each batch makes two) were pretty flat and sad-looking. But it was too much batter for just one 9×5-inch loaf. So I upped the quantities and now you get two perfectly sized loaves. If you are using 8×4-inch pans, you’ll just get three loaves instead.

The next problem was that while I love a nice, moist, cakey quick bread, most of the zucchini breads I have tried tend to be a little dense and almost wet. I took a page out of some other recipes I had seen, and decided to squeeze out some of the moisture from the zucchini before adding it to the batter. It doesn’t have to be squeezed completely dry, but removing about 1/4 to 1/3 cup of liquid from it helps a lot with the texture of the finished bread.

Because I was removing some of the bitter liquid, and because I sometimes find zucchini bread to be on the sweet side, I also reduced the sugar a bit. It’s still sweet, but it has a nice balance with the other flavors. And while I just use cinnamon, you could easily substitute the spices of your choice. Use apple pie or pumpkin pie spice, or make a blend of your favorite spices (I’m thinking cinnamon, cloves, and cardamom next time).

I add nuts to my zucchini bread, pecans and walnuts to be specific, but as with almost every recipe, those are optional. Use whatever nut or seed you like – pumpkin or sunflower seeds would be great! Just avoid any that are salted for this recipe. Or, make it even more decadent and add chocolate chips, whatever flavor you prefer! You can even leave the add-ins out entirely.

Whatever mix-ins or spices you choose, I hope you give this recipe a try. It is seriously the best zucchini bread I’ve ever eaten, and I think you’ll love it too!

Print Recipe

Mom's Zucchini Bread 2.0

Servings

loaves

Ingredients

• 3 cups grated zucchini about 2 small to medium zucchini
• 4 eggs
• 1 1/2 cups vegetable oil
• 2 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 1/2 cups all-purpose flour
• 1 1/2 tablespoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 3/4 cup chopped nuts lightly toasted

Servings loaves Ingredients 3 cups grated zucchini about 2 small to medium zucchini 4 eggs 1 1/2 cups vegetable oil 2 1/2 cups granulated sugar 1 tablespoon vanilla extract 4 1/2 cups all-purpose flour 1 1/2 tablespoons ground cinnamon 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons salt 3/4 cup chopped nuts lightly toasted

Instructions

1. Place grated zucchini in a clean tea towel and squeeze out excess moisture. It doesn't have to be completely dry, but give it a good squeeze to eliminate the excess liquid. You should remove 1/4 to 1/3 cup. Set zucchini aside.
2. Combine eggs, oil, sugar, and vanilla in a large mixing bowl. Whisk together until well combined.
3. Add zucchini and stir until incorporated.
4. Add all dry ingredients except nuts and stir just until there are no streaks of flour remaining.
5. Stir in nuts.
6. Pour into two greased 9x5-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a toothpick inserted near the center has a few moist crumbs attached.
7. Cool in pans for 10 minutes before removing to wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 5 days, or freeze, well-wrapped, for up to 3 months.

Recipe Notes

• Use three pans if you have 8x4-inch loaf pans. It's ok to bake two and keep the remining batter refrigerated until you can wash and re-use one of the pans.
• As always, nuts are optional. Use any unsalted variety you like, or substitute with seeds or chocolate chips. 
• Instead of cinnamon use apple pie or pumpkin pie spice. Or create your own spice blend. Just use the same total amount -  1 1/2 tablespoons.

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