Mom's Zucchini Bread

Mom's Zucchini Bread Recipe

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Heidi Hoerman


This makes a wonderful, moist bread that ships well. Make it in big loaves, small loaves, or cupcakes.


★★★★★ 1 vote

2 loaves
30 Min
55 Min


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2 c
granulated sugar
1 c
vegetable oil
1 tsp
3 1/2 c
unsifted all-purpose flour
1 1/2 tsp
baking soda
3/4 tsp
baking powder
1 1/2 tsp
1 tsp
ground cinnamon
2 c
grated zucchini
1 c
coursely chopped walnuts
1 c
raisins (optional)

How to Make Mom's Zucchini Bread


  • 1Preheat oven to 350 degrees F
  • 2Beat eggs until lemony in color.
  • 3Add sugar, oil, and vanilla and continue to beat until smooth.
  • 4Combine flour, baking soda, baking powder, salt and cinnamon.
  • 5Continue beating and add dry ingredients and zucchini, alternating a third of each at a time. Mix well.
  • 6Fold in nuts and raisins (if being used).
  • 7Grease and lightly flour two 9"x5"x3" loaf pans and divide the batter between the pans.
  • 8Bake 55-60 minutes. If raisin are used, baking may take 5 minutes longer.
  • 9Partially cool in the pan and then turn out onto a rack to continue cooling.
  • 10Wrap and store in the refrigerator. May be frozen for up to 6 months.

Printable Recipe Card

About Mom's Zucchini Bread

Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy

Show 5 Comments & Reviews

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