Wednesday, February 22, 2012

Mom's Zucchini Bread

This bread is awesome!
Yield: 2 Loaves


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar (I used 1 cup sugar and 1 cup applesauce)
  • 3 teaspoons vanilla extract
  • 2 or 3 cups grated zucchini
  • 1 cup chopped walnuts

Crumb Topping (optional, but delicious)
 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. 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.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Pour crumble topping over after bread has baked for about 30 minutes--if you don't wait it'll sink.
  5.  Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


  1. Yummy looking! Do I get credit for providing the nuts?

  2. Rich used a fat reducing tactic!! A new era. :) That looks good.

  3. Mom--sure, this recipe is actually originally titled Mom's Zucchini Bread.
    And yeah Danielle, I know it's weird, but it makes them moister so I let the fat reduction slide haha

  4. can you please live by me so I can partake of more of your food? I would appreciate that very much.