Mom’s Zucchini Bread

Zucchini bread became popular in the United States during the 1960s when home gardeners were looking for creative ways to use up their surplus zucchini.

This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Mom’s Zucchini Bread

Cooking Method: Baking Cuisine: American Courses: Baked Goods, Breakfast, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 12 Calories: 3000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₂ teaspoon Salt
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• 2 Eggs
• 1 cup Granulated sugar
• ¹⁄₂ cup Vegetable oil
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8x4-inch loaf pans.
2. Grate the zucchini and squeeze out excess moisture.
3. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated zucchini and chopped walnuts.
7. Divide the batter evenly between the prepared loaf pans.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 18g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.