As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Home » Recipes » Breads » Quick Breads » Mom’s Zucchini Bread

Mom’s Zucchini Bread

How to make classic, homemade zucchini bread.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

When I was growing up, my mother would make Zucchini Bread every summer. It was one of my favorites.

When I was in 8th grade, I took a cooking class (there’s my only formal cooking training) and part of that class required us to demonstrate a recipe. It could be any recipe we wanted. I made my Mom’s zucchini bread. That’s how much I loved it.

Now my mom made it only slightly differently. She blended the zucchini into the batter with a blender. I think she may have done that to camouflage that there was a “vegetable” in the bread.

Whatever reason she did it, it was delicious. I simply grate the zucchini with a food processor. To this day, it is still one of my favorites.

When I was in high school I started collecting recipes for my “hope chest” and this was one of the first recipes I added. I still have the copy that I wrote out when I was 16 or 17 years old.  

Zucchini bread is an excellent way to use some of that abundant summer zucchini, and it also freezes very well.

Make a few loaves of this and tuck it away in the freezer to enjoy when the plants have long since stopped producing.

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

Watch me make this Zucchini Bread Recipe here:

How to Make Mom’s Zucchini Bread

To begin, preheat your oven to 325 degrees.

Grease & flour two 8×4 inch loaf pans. Or coat them with my Baking Spray Replacement (it works great for everything!) Set the pans aside for now.

In a bowl, combine 3 cups of flour, 3 teaspoons of cinnamon, 1 1/2 teaspoon baking powder, a teaspoon baking soda and a teaspoon of salt. Stir those together and set aside for now.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

In your mixing bowl, combine 3 eggs, 3/4 c extra virgin olive oil, 2/3 c brown sugar and a cup of sugar.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Mix those together until smooth. Add in 2 teaspoons of vanilla extract and stir it in.

Add the dry ingredients to the mixing bowl and mix until the wet and dry ingredients are combined. Be sure to scrape the bowl with a rubber spatula to get it all combined.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Now for the zucchini. This takes about 2 medium sized zucchini.

Begin by trimming the ends off. Now if you want, you can peel them, but honestly I don’t see the point unless you are really trying to hide the zucchini from someone. I won’t tell.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Shred your zucchini with a grater or food processor. You’ll need about 2 cups, but I honestly never measure it.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Add the zucchini and 1/2 cup of raisins to the batter. Stir until combined.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Divide the mixture between the two prepared pans.

Bake for 45-55 minutes or until the bread tests done in the center with a toothpick.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Let it cool in the pans for 10 minutes, then remove to a rack and cool completely.

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread
Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Enjoy!

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 2 loaves

Mom's Zucchini Bread

Mom's Zucchini Bread - a delicious way to use up some of that abundant garden zucchini! Get the recipe from Cosmopolitan Cornbread

How to make classic, homemade zucchini bread.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 c all-purpose flour
  • 3 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 3/4 c extra virgin olive oil
  • 2/3 c brown sugar
  • 1 c granulated sugar
  • 2 tsp vanilla extract
  • 2 medium zucchini (*see instructions)
  • 1/2 c raisins

Instructions

  1. To begin, preheat your oven to 325 degrees.
  2. Grease & flour two 8×4 inch loaf pans. Set them aside for now.
  3. In a bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Stir those together and set aside for now.
  4. In your mixing bowl, combine the eggs, extra virgin olive oil, and sugars.
  5. Mix those together until smooth. Add in the vanilla extract and stir it in.
  6. Add the dry ingredients to the mixing bowl and mix until the wet and dry ingredients are combined. Be sure to scrape the bowl with a rubber spatula to get it all combined.
  7. Now for the zucchini. This takes about 2 medium sized zucchini. Begin by trimming the ends off. Now if you want, you can peel them, but honestly I don’t see the point unless you are really trying to hide the zucchini from someone. I won’t tell.
  8. Shred your zucchini with a grater or food processor. You’ll need 2 cups.
  9. Add the zucchini and the raisins to the batter. Stir until combined.
  10. Divide the mixture between the two prepared pans.
  11. Bake for 45-55 minutes or until the bread tests done in the center with a toothpick.
  12. Let it cool in the pans for 10 minutes, then remove to a rack and cool completely.
  13. Enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 286Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 287mgCarbohydrates: 43gFiber: 1gSugar: 23gProtein: 4g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

Did you make this recipe?

I would love for you to share it on Instagram and tag @CosmopolitanCornbread (Don't forget to rate it above!)

10 thoughts on “Mom’s Zucchini Bread”

  1. I ate a lot of zucchini bread growing up too. Mom would wrap slices and freeze it for later. I need to give this version with raisins a try!

    Reply
  2. Now I’m really craving zucchini bread. I made a batch a couple weeks ago with a new recipe and it was awful. Your tried and true recipe is a much better bet!

    Reply
  3. Thanks for the post this morning! It made me smile! I too have very similar memories of this!! I miss my mama so much but somehow this made her feel close again! I think there must be Zucchini Bread in Heaven!!! xoxo Cindy

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.