Mom's Zucchini Bread

This bread is really moist and flavorful. It freezes well, and keeps in refrigerator for weeks.


two 8 x 4-inch loaves (24 servings)


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups granulated (white) sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


Preheat oven to 325°F (163°C). Grease two 8 x 4-inch loaf pans with Pan Release or cooking spray.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

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.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on wire cooling rack for 20 minutes. Remove bread from pan, and completely cool.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 1 hour

Nutritional Information

Amount Per Serving: Calories: 223; Total Fat: 10 g; Cholesterol: 26 mg; Sodium: 180 mg; Total Carbs: 31.4 g (Dietary Fiber: 0.7 g); Protein: 2.5 g

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