How to make classic homemade Zucchini Bread.
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.
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.
In your mixing bowl, combine 3 eggs, 3/4 c extra virgin olive oil, 2/3 c brown sugar, and a cup of sugar.
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.
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.
Shred your zucchini with a grater or food processor. You’ll need about 2 cups, but I honestly never measure it.
Add the zucchini and 1/2 cup of raisins to the batter. Stir until combined.
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.
Let it cool in the pans for 10 minutes, then remove to a rack and cool completely.
Enjoy!
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Mom’s Zucchini Bread
Ingredients
- 3 c all-purpose flour
- 3 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- 3/4 c extra virgin olive oil
- 2/3 c brown sugar
- 1 c granulated sugar
- 2 teaspoon vanilla extract
- 2 medium zucchini, *see instructions
- 1/2 c raisins
Instructions
- To begin, preheat your oven to 325 degrees.
- Grease & flour two 8×4 inch loaf pans. Set them aside for now.
- In a bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Stir those together and set aside for now.
- In your mixing bowl, combine the eggs, extra virgin olive oil, and sugars.
- Mix those together until smooth. Add in the 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.
- 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.
- Shred your zucchini with a grater or food processor. You’ll need 2 cups.
- Add the zucchini and the raisins to the batter. Stir until combined.
- 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.
- Let it cool in the pans for 10 minutes, then remove to a rack and cool completely.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
So good!
I’ll be Making this in the morning. Thank you Constance
Looks delicious (and I love all your in-progress photos – so pretty!)
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!
Youve gotta love a classic like this!
I love the story about your mom and your memories. Those loaves look delightful. And I love the pyrex loaf pans — reminded me of my mom’s and those of my mom-in-law. Thanks for sharing.
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!
Zucchini bread is one of our favorites. I need to remember that it freezes well. What a nice winter treat a loaf of this would be!
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
I just love baking with olive oil – it’s so flavorful and healthy. I make zucchini bread quite often but I’ve never tried it with raisins. I’ll have to try that!
I love the raisins in this bread!