why make this recipe
Mom’s Zucchini Bread is a delightful treat that brings warmth and comfort to any kitchen. It’s a fantastic way to use up extra zucchini, making it both economical and delicious. This bread is moist, flavorful, and perfect for breakfast, snacks, or dessert. With its combination of spices, nuts, and fresh zucchini, every slice is a taste of home.
how to make Mom’s Zucchini Bread
Ingredients:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2¼ cups white sugar
- 3 tsp vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Directions:
- Gather all ingredients. Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- Sift the flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- In a separate large bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until well combined.
- Add the flour mixture to the wet ingredients and beat until a smooth batter forms.
- Fold in the shredded zucchini and chopped walnuts by hand until evenly mixed.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans on a wire rack for 20 minutes. Run a knife around the edges, then carefully invert onto the rack and cool completely before slicing.
how to serve Mom’s Zucchini Bread
Serve Mom’s Zucchini Bread warm or at room temperature. It’s wonderful on its own, but you can also spread a little butter or cream cheese on a slice for extra flavor. This bread is perfect with a cup of tea or coffee, making it a lovely addition to your morning routine or afternoon snack.
how to store Mom’s Zucchini Bread
To store the Zucchini Bread, wrap it tightly in plastic wrap or foil. You can keep it at room temperature for up to three days. For longer storage, place it in the refrigerator, where it can last up to a week. You can also freeze it for several months. Just make sure to wrap it well before placing it in a freezer bag or container.
tips to make Mom’s Zucchini Bread
- Be sure to squeeze out excess moisture from the shredded zucchini. This helps keep the bread from becoming too wet.
- If you prefer, you can swap out the walnuts for other nuts or even chocolate chips for a sweeter twist.
- For added flavor, consider adding a pinch of nutmeg or substituting half the sugar with brown sugar.
variation
You can easily make a healthier version by substituting some of the oil with applesauce or using whole wheat flour instead of all-purpose flour. This can give the bread a different texture and flavor while still keeping it moist and delicious.
FAQs
Q: Can I use frozen zucchini for this recipe?
A: Yes, you can use frozen shredded zucchini. Just thaw it and squeeze out the excess water before adding it to the batter.
Q: How do I know when the bread is done baking?
A: Insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, the bread is done.
Q: Can I make this recipe without nuts?
A: Absolutely! If you have nut allergies or prefer no nuts, you can simply leave them out. The bread will still be delicious.
Mom's Zucchini Bread
Ingredients
Method
- Gather all ingredients and preheat the oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans.
- Sift the flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- In a separate large bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until well combined.
- Add the flour mixture to the wet ingredients and beat until a smooth batter forms.
- Fold in the shredded zucchini and chopped walnuts by hand until evenly mixed.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans on a wire rack for 20 minutes. Run a knife around the edges, then carefully invert onto the rack and cool completely before slicing.
