There’s nothing quite like Mom’s zucchini bread. It’s the kind of recipe that brings you right back to childhood—the smell of cinnamon filling the kitchen, the first warm slice fresh out of the oven, and that perfectly moist, tender bite that somehow tastes like home. This classic zucchini bread isn’t overly sweet or complicated. It’s simple, wholesome, and made with love—just the way mom always did it.
Whether you’re working with fresh garden zucchini or just craving something comforting and homemade, this easy zucchini loaf is foolproof. No mixers, no fancy tricks—just real ingredients and timeless flavor. In this post, we’ll walk you through the full process: ingredients, steps, tips, and creative twists. If you’ve never made zucchini bread before, you’re about to fall in love. And if you have? This is the recipe that’ll bring you back every time.
🧾 Ingredients for Mom’s Zucchini Bread
The beauty of Mom’s zucchini bread lies in its simplicity. No hard-to-find ingredients, no trendy substitutions—just wholesome basics that come together for a moist, flavorful loaf that tastes like childhood.
🥒 Fresh Ingredients
- 2 cups grated zucchini Don’t peel it! Just wash, trim the ends, and grate. The skin adds texture and color. Lightly squeeze out excess moisture if it’s overly wet.
- 3 large eggs Room temperature eggs mix more evenly into the batter.
- 1 cup vegetable oil Keeps the bread extra moist. You can also use half applesauce for a lighter version.
- 2 ¼ cups granulated sugar Classic sweetness. You can reduce slightly or use half brown sugar for deeper flavor.
- 2 teaspoons vanilla extract Adds warmth and enhances the zucchini’s subtle sweetness.
🥣 Dry Ingredients
- 3 cups all-purpose flour Spoon and level to avoid dense bread.
- 1 teaspoon baking powder
- 1 teaspoon baking soda Both help give the loaf its rise.
- 1 teaspoon salt
- 2 teaspoons ground cinnamon Adds the perfect warm spice that makes this loaf smell like home.
➕ Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips or raisins
- 1 teaspoon nutmeg or cloves for more spice depth
Tip: Fold extras in gently at the end to avoid overmixing.
These ingredients create a loaf that’s moist, fluffy, perfectly spiced, and never dry—exactly how mom’s homemade zucchini bread should be.
👩🍳 How to Make Mom’s Zucchini Bread – Step-by-Step
This classic zucchini bread recipe is easy enough for beginners but tasty enough to impress everyone at the table. Follow these simple steps for a moist, flavorful loaf every time.
🥄 1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease two 8×4-inch loaf pans or line them with parchment paper for easy removal.
🥒 2. Grate the Zucchini
Wash the zucchini and trim the ends. No need to peel! Grate it using a box grater or food processor. Lightly pat it dry with a clean towel—don’t squeeze it completely dry, or you’ll lose the moisture that makes the bread so soft.
🥣 3. Mix Wet Ingredients
In a large bowl, whisk together the eggs, oil, vanilla, and sugar until smooth. Stir in the grated zucchini.
🧂 4. Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
🥄 5. Combine and Fold
Gradually add the dry mixture to the wet, stirring gently until just combined. If you’re adding nuts, chocolate chips, or raisins, fold them in now—don’t overmix!
🔥 6. Bake
Divide the batter between the prepared pans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
❄️ 7. Cool and Slice
Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cooled, slice and serve!
🔄 Delicious Variations of Mom’s Zucchini Bread
One of the best things about Mom’s zucchini bread is how easy it is to customize. Whether you’re looking to make it healthier, dress it up with flavors, or switch things up for dietary needs, this classic recipe is incredibly versatile.
🍫 Chocolate Chip Zucchini Bread
Add ½ cup of mini chocolate chips to the batter for a kid-approved twist. The chocolate melts into the moist bread for extra indulgence.
🧁 Muffin-Style
Turn this loaf into zucchini bread muffins! Just divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes. Perfect for lunchboxes or grab-and-go snacks.
🌰 Nutty Crunch
For a bit of texture, stir in ½ cup chopped walnuts or pecans. Toast them first for extra flavor. This variation adds a delicious crunch to every bite.
🍌 Zucchini Banana Bread
Mash one ripe banana and reduce the oil slightly. The banana brings natural sweetness and moisture, pairing beautifully with grated zucchini.
🍯 Healthier Version
Swap half the oil for unsweetened applesauce, reduce the sugar by ¼ cup, and use whole wheat flour instead of all-purpose. You’ll still get great flavor with fewer calories.
🥥 Coconut Zucchini Bread
Add a tropical spin with ½ cup shredded coconut and a splash of coconut extract.
🛠️ Tools You’ll Need for Mom’s Zucchini Bread
You don’t need fancy equipment—just a few basics:
- Box grater – for shredding fresh zucchini
- Mixing bowls – one for dry, one for wet ingredients
- Whisk & spatula – for smooth mixing without overworking the batter
- Loaf pans (8×4″) – standard size for even baking
- Measuring cups & spoons – accuracy matters for the perfect loaf
- Wire rack – helps cool the bread evenly
❓ Frequently Asked Questions About Mom’s Zucchini Bread
Do I need to peel the zucchini first?
Nope! The skin is thin and soft, so there’s no need to peel it. In fact, it adds a lovely color and texture to the bread. Just wash the zucchini well before grating.
How do I keep zucchini bread from being too wet?
Zucchini holds a lot of moisture, so it’s best to lightly squeeze out the grated zucchini using a clean towel. Don’t wring it completely dry—some moisture is essential for that moist zucchini bread texture.
Can I freeze zucchini bread?
Yes! Zucchini bread freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap and foil, or store in an airtight container. It’ll keep for up to 3 months in the freezer.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil, canola oil, or even unsweetened applesauce if you’re looking for a lower-fat option.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!