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A loaf of my mothers zucchinni bread on a wire rack.
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Mom’s Zucchini Bread

My family has been making Mom’s Zucchini Bread for decades. It’s the best—packed with more zucchini than most loaves without being heavy!
Course Bread, Breakfast, Snack
Cuisine America
Keyword quick bread, zucchini
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 25 minutes
Servings 16 servings
Calories 383kcal
Author Jillian Wade
Cost $9.05

Ingredients

  • 2 pounds zucchini
  • 3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon salt
  • 4 large eggs
  • ⅔ cup vegetable oil
  • ½ cup sour cream
  • 1 ½ Tablespoons vanilla
  • 1 cup walnuts toasted and chopped
  • 2 Tablespoons white sparkling sugar or granulated sugar optional
US Customary - Metric

Instructions

  • Move the oven rack to the middle position and preheat to 350 degrees F. Spray two 9-inch loaf pans with non-stick cooking spray.
  • Rinse and dry zucchini, and then shred using a box grater.
  • Place shredded zucchini in the middle of a clean kitchen towel and bring up the corners of the towel. Squeeze zucchini over a measuring cup until it releases at least ⅓ cup of liquid (1/2 cup is better if your hands can handle all that wringing).
  • In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, allspice, and salt.
  • Whisk together eggs, vegetable oil, sour cream, and vanilla in a medium bowl. Pour the mixture into the dry ingredients and stir with a wooden spoon until just moistened. Fold in the zucchini and walnuts.
  • Split batter between prepared loaf pans, and smooth into even layers. Sprinkle each loaf pan with 1 Tablespoon white sparkling sugar or granulated sugar.
  • Bake for 55-65 minutes, or until a toothpick inserted comes out clean, rotating halfway through baking.
  • Move loaves to a wire rack and cool in pans for 15 minutes. Then remove from pans and cool on a wire rack until completely cool, about 2-3 hours.

Notes

Store:

  1. Room Temperature: Once completely cooled, wrap the zucchini bread tightly in plastic wrap or foil and store it in an airtight container or a resealable plastic bag. It will stay fresh for 2-3 days.
  2. Refrigerator: Place the wrapped bread in the fridge for longer storage, which will last up to a week.

Freeze:

  1. Cool Completely: Ensure the bread is thoroughly cooled.
  2. Wrap: Wrap tightly in plastic wrap, then in aluminum foil.
  3. Seal: Place in a resealable freezer bag.
  4. Label: Mark with the date. Freeze for up to 3 months.

Thaw:

  1. Refrigerator: Move from the freezer to the fridge overnight.
  2. Room Temperature: Leave the wrapped bread out for a few hours.
  3. Microwave: Use the defrost setting in short intervals, unwrapped.

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 53g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 308mg | Potassium: 323mg | Fiber: 3g | Sugar: 28g | Vitamin A: 223IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 2mg