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.
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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- 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.
- 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.
Notes
Nutrition Facts (per serving)
Servings Per Recipe 24Calories 255
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 23mg 8%
Sodium 180mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 3g 7%
Vitamin C 2mg 2%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 74mg 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.