Mom’s Zucchini Bread Recipe – plus the most asked questions answered!
My family has been making Mom’s Zucchini Bread recipe for decades because it’s simply the best EVER! It’s packed with more zucchini than most loaves without being heavy. Plus, get the answers to the top 12 most asked zucchini bread questions!
2Tablespoonswhite sparkling sugar or granulated sugaroptional
Instructions
Move oven rack to middle position and preheat to 350 degrees F. Spray 2 9-inch loaf pans with non-stick cooking spray; set aside.
Rinse and dry zucchini, and then shred using box grater. Place shredded zucchini in middle of clean kitchen towel, and bring up the corners of the towel. Squeeze zucchini over measuring cup until it releases at least 1/3 cup of liquid (1/2 cup is better if your hands can handle all that wringing). Set zucchini aside until ready to use.
In large bowl whisk together flours, sugars, baking powder, baking soda, cinnamon, allspice, and salt.
In medium bowl whisk together eggs, vegetable oil, sour cream, and vanilla. Pour mixture into dry ingredient and stir with wooden spoon until just moistened. Fold in zucchini and walnuts.
Split batter between prepared loaf pans, and smooth into even layer. Sprinkle each loaf pan with 1 Tablespoon white sparkling sugar or granulated sugar.
Bake 55-65 minutes, or until toothpick inserted comes out clean. Move bread to wire rack and cool in pans 15 minutes. Then remove from pans and cool on wire rack until completely cool, about 2-3 hours.