Mom’s Zucchini Bread is honestly the thing that got me through some wild weeks as a kid when nothing sounded good. You ever open the fridge and just feel… lost? Like, “I want something homey, but also secretly kind of healthy?” That was always when the zucchini bread would show up. My mom could turn a humble squash into what tasted like five-star dessert. The comfort level was basically magic. If your kitchen needs that warm, sweet, real-life-happens-here energy, this is it. Oh, and if you’re also a big fan of sneaky veggies, check out this deliciously easy banana bread recipe and maybe give this easy turkey zucchini casserole a go while you’re at it. You won’t regret it.
What I LOVE about this Recipe:
So, where do I start? Mom’s Zucchini Bread has some kind of secret spell – it honestly makes your kitchen smell like a little hug. I love that it balances soft sweetness with this crazy good texture, not too cake-y, not too bread-y. The crust even gets a hint of crunch. I know some folks get squeaky about veggies in desserts, but… no. This one’s different. The zucchini totally disappears, and the crumb stays moist (yes, I said the word – sorry not sorry) for days. I remember sneaking bites right out of the pan while it was still a little warm. Plus, it’s outrageously easy to make. Like, “get your hands dirty and don’t even care if you spill some flour” easy. And if you make it once, get ready – people will ask for it again and again, sometimes not so subtly.
“I made this for the first time for my book club and now I can’t show up without it – it’s become our unofficial snack!” — Sarah J.
How to Make Zucchini Bread:
Let’s keep this super simple, like you’re just texting a friend (because, basically, you are). Here’s what you do. Preheat your oven – let’s say 350 degrees F. Grab about two medium zucchini, grate ’em up (yes, leave the skin on, it’s good stuff). Squeeze out some of the water, or your bread will get sad and soggy – nobody wants that. In a big bowl, mix up eggs, sugar, oil, vanilla. Add flour, cinnamon, baking soda, and salt. Stir in the zucchini. That’s it. Bake in a loaf pan for about an hour, maybe a smidge less if your oven runs hot. Let it cool, unless you can’t wait (I rarely do). And, this might sound off-the-wall, but a swipe of cream cheese on a warm slice? Unreal.
If you want to go wild, toss in some nuts or chocolate chips. No stress if you leave them out, though – it’s good either way. Wanna try more veggie-inspired baking? This warm and cozy creamy zucchini soup might surprise you in all the best ways.
Nutrition Facts (per serving)
Here’s the scoop for folks who peek at nutritional stuff (it’s cool, I do too sometimes). Each slice of Mom’s Zucchini Bread (let’s say you get ten out of a loaf) roughly lands around:
- 180 calories
- 3g protein
- 7g fat
- 27g carbs
Honestly, the sugar is there, but it’s not brutal. And remember, you’re getting zucchini in every bite. If you wanna make it lighter, you could swap some of the oil with applesauce – it totally works. But real talk, sometimes you just need the classic version, buttery and beautiful.
Photos of Mom’s Zucchini Bread
Sometimes you gotta see the real thing. There’s that golden-brown crust hugging the soft, crazy-moist middle. I wish your screen could give you a whiff. There’s just something about those little green flecks that make it look rustic (and it confuses picky eaters into trying “the green bread”). If you snap your own, let me know! I love seeing messy slices, crooked pan edges, crumbs all over the counter – that’s real life baking at its best.
Serving Suggestions
Wanna know how to eat Mom’s Zucchini Bread like a champion? Here are my “can’t miss” picks:
- Smear with a hefty pat of salted butter while it’s still warm. So good.
- Toast a slice for breakfast, maybe with a smear of peanut butter for a weirdly great combo.
- Cube up leftovers for a sweet little bread pudding treat.
- Wrap slices up for a lunchbox surprise – way better than another granola bar.
Related Posts
If your oven’s fired up anyway, why not go big? Pop over and peek at these too:
- Try my deliciously easy banana bread recipe for a family-approved classic.
- Don’t miss this easy turkey zucchini casserole if you’re feeling like a little dinner action.
- And if you’ve still got zucchini hanging around, go with my warm and cozy creamy zucchini soup. Perfect for rainy days in.
Common Questions
Q: Should I peel the zucchini first?
A: Honestly, no. The skin softens and you save way more time. Bonus: more nutrients.
Q: Can I use frozen zucchini?
A: Yep, just squeeze out all the extra liquid after thawing or your bread gets too damp.
Q: Why did my bread sink in the middle?
A: Too much liquid is usually the culprit, or maybe your baking soda was past its prime.
Q: What’s the best way to store it?
A: Wrap it up in plastic or a container. Room temp for two days is fine. For longer, toss it in the fridge. You can even freeze slices.
Q: Can I half the recipe?
A: Totally! Just use one pan and keep an eye on baking time – it should finish a little faster.
Ready to Bake Your Own Happiness?
Alright, that’s pretty much the whole scoop on Mom’s Zucchini Bread. For real, it’s saved my snack situations more than I can admit. If you want the full step-by-step, check out this spot-on Mom’s Zucchini Bread Recipe or even the take from Mom’s Zucchini Bread – Tastes Better From Scratch for another classic version. Just get your hands messy and give it a try. You’ll be amazed at what a little zucchini and some pantry basics can do. Happy baking – and hey, don’t forget to share your ugly-pan photos!
Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out some excess water.
- In a large bowl, mix eggs, sugar, vegetable oil, and vanilla extract.
- Add flour, cinnamon, baking soda, and salt into the mixture and stir well.
- Gently fold in the grated zucchini until just combined.
- Pour the batter into a greased loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool before slicing, or enjoy it warm if you can't wait!
