This recipe is from my mother in law. It’s perfect in every way.
PrintZucchini Bread
A moist, perfectly spiced zucchini quick bread with cinnamon, allspice, and optional nuts. My mother-in-law’s tried-and-true recipe that makes two loaves!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 cups sugar
- 1 cup oil
- 3 eggs
- 1 tsp. vanilla
- 2 cups grated zucchini
- 3 cups flour
- 1/2 tsp. baking powder
- 3/4 teaspoon cinnamon
- 1 tsp. allspice
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 cups nuts (optional)
Instructions
- Cream together sugar and oil. Beat in the eggs one at a time. Add vanilla and zucchini.
- In a medium bowl, mix together flour, baking powder, cinnamon, allspice, baking soda, and salt.
- Add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Pour into two large greased loaf pans.
- Bake at 350 degrees for one hour. Test for doneness by poking a toothpick into the center of loaf to see if it comes out clean.
Julie,
I made your zucchini bread this afternoon to take to someone; it smells great! But I have a question: all my new loaf pans are a dark, non-stick finish. What kind of pans do you use? I read online (after I baked!) that I should reduce the oven temp by 25 degrees if I use a dark pan.
Thanks,
Cindy
Cindy, that is a good question. When I make large loaves, I use glass baking pans. But I have also made five mini loaves in both dark baking pans and disposable foil pans. I always bake them at 350 degrees. For the baking time, I bake the mini loaves for only 45 minutes, while I do the two large loaves for an hour. I would check on the bread at 50 minutes into the baking time. When it is done, it will have a large crack on the top, and a toothpick poked into the center will come out very clean. Hope this is helpful!
What kind of oil did you use? Do you think coconut oil might work?
I usually use vegetable oil but I think you coconut oil would be just fine. Make sure measure it in liquid form (warm up if needed).
We love this recipe. What changes should I make to use this as a muffin rather than bread? Thanks!
I haven’t made them into muffins (at least that I can remember), but the recipe should work out just fine as it is. You may just have to watch the baking time closely. When a toothpick is inserted into the center comes out clean, you are good!
Do I leave the peeling on the Zucchini?
Yes, just leave it on. Enjoy!