Mom's Zucchini Bread

Vicki Moser


When growing zucchini don't let them get too BIG! Wash skin, do not peel, cut in half, remove seeds, and grate your homegrown zucchini.


★★★★★ 2 votes

2 loaves


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3 c
all-purpose flour
1 tsp
1 tsp
baking powder
3 tsp
ground cinnamon
1 c
1/2 c
vegetable oil
1 1/2 c
3 tsp
vanilla extract
3 c
grated zucchini
1 c
chopped walnuts

How to Make Mom's Zucchini Bread


  • 1Grease with butter and flour two 8x4 bread loaf pans. Preheat oven to 325 degrees F.
  • 2Sift together all the dry ingredients: Flour, salt, baking soda, baking powder, and cinnamon in a large bowl.
  • 3Beat with a hand mixer all the wet ingredients in a small bowl: eggs, applesauce, oil, sugar, and vanilla. Add this mixture to the dry ingredients bowl. Mix with hand mixer until the flour-mixture is folded in and the mix is creamy.
  • 4Stir in grated zucchini and nuts until well combined. Pour into prepared loaf pans.
  • 5Bake for 65 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pans and completely cool.

Printable Recipe Card

About Mom's Zucchini Bread

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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