Mom's Zucchini Bread

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Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Submitted by Shellejo
Published on August 11, 2011
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
1 mins
Total Time:
1 mins
Servings:
24
Yield:
2 loaves
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Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3 teaspoons ground cinnamon

  • 3 eggs

  • 1 cup vegetable oil

  • 2 1/4 cups white sugar

  • 3 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 1 cup chopped walnuts

Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Cook’s Note

  • Great way to use up some of the zucchini in our garden. I'm a mother of three and I'm always looking for ways to sneak in vegetables and fruit whenever I can. I also make substitutions to ingredients to make the recipe a bit healthier without compromising the taste. For this recipe I did the following substitutions: 1) for the flour I used half white (1 1/2 C) and half whole wheat (1 1/2 C). 2) I cut the salt in half (1/2 t) 3) Instead of 3 eggs, I used 2 egg whites and 2 mashed bananas 4) I used half the oil (1/2 C) and added 1/2 C of plain applesauce 5) I decreased the sugar to 1 C. I scooped the batter into a muffin pan and convection baked it for 11 minutes. The muffins were wonderful and the whole family gobbled them up.