Mom's Zucchini Bread

This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves
but it freezes well and will keep in the refrigerator for weeks.

Recipe by Vicki Monte | Updated on June 27, 2023

Tested by Allrecipes Test Kitchen

Prep Time: 15 mins

Cook Time: 40 mins
Additional Time: 20 mins
Total Time: 1 hr 15 mins

Ingredients
3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

3 large eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.

Step 2
Si" flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

Step 3
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and
beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the
pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool
completely.

Nutrition Facts
Per serving: 255 calories; total fat 13g ; saturated fat 2g ; cholesterol 23mg ; sodium 180mg ; total carbohydrate 32g ; dietary
fiber 1g ; total sugars 19g ; protein 3g ; vitamin c 2mg ; calcium 26mg ; iron 1mg ; potassium 74mg