Mom's Zucchini Bread

Mom's Zucchini Bread

Breakfast and Brunch Breakfast Bread

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.

Servings per recipe: 24
Calories per serving: 255
Preparation time: 20m
Total cooking time: 1h 40m


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon 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


  • 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.

Nutrion facts:

Total Fat 13.1g 20%
    Saturated Fat 2.0g  
Cholesterol 23mg 8%
Sodium 180mg 7%
Potassium 74mg 2%
Total Carbohydrates 32.1g 10%
Dietary Fiber 1g 4%
Protein 3.3g 7%
Sugars 19g  
Vitamin A 51IU  
Vitamin C 2mg  
Calcium 26mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 14mg  
Folate 39mcg