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Enjoy a slice of this irresistible Mom’s Zucchini Bread with a hint of cinnamon. ???????? It’s the perfect treat for breakfast or any time of the day!


3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)


Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
In a large bowl, beat the eggs until light and frothy. Add the sugar, vegetable oil, and vanilla extract. Mix well.
Stir the grated zucchini into the egg mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using walnuts, fold them into the batter.
Pour the batter evenly into the prepared loaf pans.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 1 hour 25 minutes

Servings: 16 servings


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