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Mom’s Zucchini Bread

My Mom’s Zucchini Bread is moist and flavorful, making it a wonderful breakfast or mid-day snack.

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 Loaf
Author Liz


  • cooking spray
  • 2 c. shredded, not peeled zucchini
  • 2 c. all-purpose flour
  • 1 1/2 c. granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground all spice
  • 3 large eggs
  • 3/4 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 - 1 c. chopped walnuts or mini chocolate chips optional


  1. Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
  2. Press shredded zucchini in a clean dishtowel or cheesecloth to remove as much liquid as possible. Set aside.

  3. In a large bowl, stir together flour, sugar, baking soda, baking powder, salt, cinnamon and allspice. Make a well in the center of dry ingredients. Add eggs, vegetable oil, and vanilla into the well and stir to mix well. Fold in shredded zucchini as well as nuts or chocolate chips, if using.
  4. Pour into prepared loaf pan. Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool before moving to a serving plate.
  6. Bread will keep, covered tightly with plastic wrap, for about 5 days.