Looking for a foolproof zucchini bread recipe? Look no further! Learn how to make Mom’s zucchini bread that turns out perfectly moist and delicious every time.
I know there are countless zucchini bread recipes out there, but I want to share my personal favorite. This is the recipe that I keep coming back to no matter how many variations I try. This is my mother’s zucchini bread recipe, the one she made time and time again to use up all the giant zucchini from our vegetable garden.
Once the aroma of freshly baked zucchini bread fills the kitchen, it’s hard to resist indulging in a warm slice. Luckily this recipe makes two loaves. My mother would always keep one out for us to enjoy right away, while the second loaf would be packaged and tucked away in the freezer for a future treat.
What’s great about Mom’s easy zucchini bread recipe is that it always turns out fantastic, even if you accidentally mix up the order of the ingredients or find yourself short on zucchini. Trust me, this one’s a winner!
Preparing the Zucchini
Before we dive into the recipe, let’s talk about preparing the star ingredient: zucchini. You’ll need about 2 to 3 medium-sized zucchinis to get 2 cups of shredded zucchini.
It’s important to start with fresh zucchini and give it a good rinse under clean running water. This helps remove any dirt or debris that may be clinging to the skin.
Next, trim off the ends of the zucchini. If you’re using a large zucchini, you may want to cut it in half to make it easier to handle. For large zucchinis, it’s also a good idea to scoop out the seeds before grating. Simply cut the zucchini in half lengthwise and use a spoon to gently scrape out the seeds.
To shred the zucchini, grab a box grater with large holes. Place the grater on a stable surface, hold the zucchini firmly, and slide it across the grater’s surface. The result will be beautifully grated zucchini that’s ready to be incorporated into the batter.
After shredding your zucchini, measure 2 cups for this recipe. When measuring, lightly pack it into the measuring cup. This means you can press it down gently with a spoon or your fingers to remove any large air pockets and ensure an accurate measurement. But don’t pack it too tightly or squeeze out excess moisture, as zucchini naturally contains water, which contributes to the moistness of the bread. The goal is to have a moderately packed measurement without excessive compaction.
If you’re using frozen shredded zucchini to make this recipe, thaw it overnight in the refrigerator. Place it in a bowl to catch any liquid that may drain out. When you add the thawed zucchini to the batter, be sure to include the liquid as well. It adds moisture.
If you find yourself with some extra shredded zucchini after measuring what you need for this recipe, there are a couple of great options for putting it to use. First, you can freeze the excess shredded zucchini for later use. Measure the leftover amount so you will know how much is in the package for your next recipe, and then place it in a freezer-safe bag or container. Remove as much air as possible, label the container with the date and amount, and store it in the freezer. It’ll be ready and waiting for your next baking project.
Alternatively, you can get creative and make some delicious zucchini garlic bites with the extra shredded zucchini. These tasty bites are a wonderful way to enjoy the flavors of zucchini in a different form. Get the recipe here: Zucchini Garlic Bites.
The One-Bowl Wonder
Now, let’s talk about convenience. I absolutely hate doing dishes, so I’m thrilled to share that this recipe requires just one large bowl. It doesn’t get any easier than that!
Here’s how it works: you’ll combine the dry ingredients in a large bowl. Then, make a well in the center and add the wet ingredients and the shredded zucchini. Mix until everything is just combined, fill your bread pans, and bake. It’s simplicity at its finest.
Freezing Zucchini Bread
Did you know that freezing zucchini bread can help preserve its tasty flavors and make it more convenient to enjoy later? With a second loaf on hand, you can treat yourself to a delicious homemade snack, surprise loved ones at a family gathering, or even give it as a heartfelt gift. Here’s a simple guide on how to freeze your zucchini bread.
- Cool the Bread: Allow the zucchini bread to cool completely after baking.
- Wrap the Bread: Tear off a sheet of aluminum foil and waxed or parchment paper wide enough to completely wrap around the loaf with a bit of overlap. Lay the aluminum foil on the counter, layer the waxed paper, and place the cooled zucchini bread in the center of the wax paper. Wrap the bread tightly, ensuring that all sides are covered.
- Place in Freezer Bag or Container: Place the wrapped zucchini bread in a freezer-safe bag or airtight container. Press out any excess air before sealing. This will provide a protective layer, help maintain the bread’s moisture, and protect the bread from freezer burn.
- Label and Date: Use a marker to write the bread’s name and the freezing date. This will help you keep track of the storage time and identify it later.
- Freeze: Put the wrapped zucchini bread in the freezer, ensuring it lies flat for even freezing. You can place it on a flat surface or a baking sheet until it’s solidly frozen.
- Thawing and Enjoying: When you’re ready to enjoy the zucchini bread, remove it from the freezer and let it thaw at room temperature while still wrapped. Once thawed, slice and serve as desired.
By following these steps, you can successfully freeze your zucchini bread and keep it fresh until you’re ready to enjoy it. Zucchini bread can be stored in the freezer for up to 3 months without significantly losing quality. After that, it may start to develop freezer burn or lose its texture and taste.
Now, without further ado, here’s the full recipe:
Mom's Zucchini Bread Recipe
- Preheat the oven to 350˚F (175˚C). Grease two 8 x 4-inch loaf pans.
- Add the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk until combined.
- Create a well in the center of the dry ingredients and add the eggs, oil, and vanilla. Use a fork to break the eggs and lightly stir them together with the oil and vanilla within the well.
- Add the shredded zucchini to the well, and mix everything together until just combined. Be careful not to overmix; we want a tender texture.
- Pour the batter evenly into the greased loaf pans.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pans from the oven and allow the bread to cool for a few minutes before transferring it to a wire rack to cool completely. Makes two loaves.
Mom’s Zucchini Bread is a tried-and-true recipe that never disappoints. Its moist texture, delightful flavor, and the option to freeze a loaf for later enjoyment make it a true kitchen gem. But what if you find yourself with an abundance of zucchini from your garden or simply want more ways to utilize this versatile vegetable? Don’t worry, we’ve got you covered!
Here are some additional recipes and preservation methods to make the most of your zucchini harvest:
- Zucchini Garlic Bites: These savory bites are a fantastic appetizer or snack option, showcasing the flavors of zucchini and garlic in a delightful way.
- Zucchini Lasagna: Swap traditional lasagna noodles for thin zucchini slices in this healthier twist on a classic dish. It’s a great way to incorporate zucchini into a hearty and satisfying meal.
- Cheesy Zucchini Rollups: Tender zucchini slices filled with a cheesy, flavorful filling make for a delicious appetizer or side dish. These rollups are sure to impress your guests.
- Baked Zucchini Fritters: Crispy on the outside, soft on the inside, these fritters are a fantastic way to enjoy zucchini. Serve them as a snack, appetizer, or as a tasty addition to your meals.
- Freeze Zucchini: Explore different methods of freezing zucchini to preserve its freshness and flavor for later use. From grated zucchini to sliced or diced, you’ll have plenty of options to choose from.
- Dehydrating Zucchini: Learn how to dehydrate zucchini slices for long-term food storage. Dehydrated zucchini can be used in soups, stews, and other recipes, providing a taste of summer all year round.
- Bread and Butter Zucchini Pickles: For a tangy and sweet treat, try canning zucchini pickles. These pickles make a great addition to sandwiches, salads, or enjoyed on their own.
- Zucchini Relish: Turn your surplus zucchini into a flavorful relish that can be used to enhance hot dogs, burgers, or as a condiment in various dishes. Canning zucchini relish ensures you can enjoy it throughout the year.
With these recipes and preservation methods, you can make the most of your zucchini harvest and savor its flavors in a variety of dishes. So, embrace the versatility of zucchini and let your culinary creativity shine!
Good planning is key to a successful vegetable garden
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.