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Mom's Zucchini Bread

A heartwarming zucchini bread recipe featuring grated zucchini and warm spices, perfect for breakfast or as a comforting snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup granulated sugar (or brown sugar) Brown sugar adds a richer flavor.
  • 1/2 cup vegetable oil (or melted butter) Melted butter enriches the flavor.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for healthier option.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg Adds a cozy flavor.
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grate your zucchinis using a box grater and press down to release excess moisture.
Mixing Ingredients
  1. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
  2. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  4. Fold in the grated zucchini and any nuts if using.
Baking
  1. Transfer the batter into a greased 9×5 inch loaf pan, smoothing out the top.
  2. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For variations, substitute half the all-purpose flour with whole wheat flour, or add cinnamon chips or cranberries for a festive twist. Wrap tightly for storage; it keeps well at room temperature for 3 days or can be frozen.