Grandmother’s Zucchini Bread
A delightful and moist zucchini bread recipe that balances sweetness with a hint of cinnamon, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix well.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in another bowl.
- Merge the dry ingredients into the wet mixture until just combined. Fold in nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Squeeze out excess moisture from the zucchini before adding to the batter. For a twist, use chocolate chips or dried fruits instead of nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/08/07/zucchini-bread-5/