My Great Aunt's Zucchini Bread

Experience the comforting taste of tradition with My Great Aunt's Zucchini Bread, a beloved family recipe that's moist, flavorful, and irresistibly comforting. Perfect as a quick snack or a sweet breakfast treat, this homemade zucchini bread combines freshly grated zucchini with warm spices like cinnamon and nutmeg for a beautifully balanced flavor. The recipe is easy to prepare, offering a tender crumb thanks to the perfect blend of wet and dry ingredients, and can be customized with optional chopped walnuts or pecans for added crunch. With just 20 minutes of prep time, this aromatic, golden-brown loaf bakes to perfection in under an hour, filling your kitchen with the nostalgic scent of home-baked goodness. Whether you're looking to use up surplus zucchini or crave a bakery-style quick bread, this versatile recipe is sure to become a staple in your baking repertoire.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 cups Granulated sugar
• 2 cups Grated zucchini
• 3 units Large eggs
• 1 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 2 teaspoons Ground cinnamon
• 0.5 teaspoons Nutmeg (optional)
• 0.5 teaspoons Salt
• 1 cup Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 8x4-inch loaf pans or line them with parchment paper.

Step 2

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Whisk everything together to evenly distribute the dry ingredients.

Step 3

In a separate medium bowl, beat the eggs until frothy. Add the grated zucchini, vegetable oil, and vanilla extract to the eggs, and stir until combined.

Step 4

Gradually add the wet mixture to the dry ingredients, gently folding the batter with a spatula until just combined. Avoid overmixing to maintain a tender zucchini bread texture.

Step 5

If using chopped walnuts or pecans, gently fold them into the batter.

Step 6

Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.

Step 7

Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Step 8

Remove the pans from the oven and let them cool on a wire rack for 10 minutes. Then, carefully remove the loaves from the pans and allow them to cool completely on the wire rack.

Step 9

Slice and serve your zucchini bread at room temperature. It can be wrapped and stored at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1757.9g)

Amount per serving	% Daily Value*
Calories	5748.5

Total Fat 309.6g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 134.4g
Cholesterol 558mg	0%
Sodium 3151.4mg	0%
Total Carbohydrate 716.7g	0%
Dietary Fiber 25.4g	0%
Total Sugars 417.4g
Protein 81.2g	0%

Vitamin D 120IU	0%
Calcium 349.1mg	0%
Iron 25.7mg	0%
Potassium 2387.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 5.4%

Carbs: 48.0%