Mom’s Soft and Moist Zucchini Bread

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My mother has been making the yummiest moist Zucchini bread for as long as I can remember. The name sounds like some health food bread meant for those that like to eat all things yucky. Zucchini bread however is nothing like what it sounds. Moist Zucchini bread tastes like a dessert bread. Think Banana bread only better!

We used to have a garden where my mom grew her own Zucchini but she and my dad no longer had time to manage the garden. Now she gets them from grandma. Where the Zucchini comes from is unimportant. Buying from a local farmer will get you the freshest Zucchini, but really its the combination of Zucchini bread ingredients that makes this one a favorite.

I can’t tell you how old this zucchini recipe is, I can tell you it’s written in a notebook that is older then I am.I can also say that until someone copies and posts this zucchini bread recipe as their own, you won’t find this anywhere else. My mom gets many compliments on her homemade zucchini bread and I’m happy to share the recipe here.


Mom’s Soft and Moist Zucchini Bread

Makes 2 loafs


  •     3 Beaten Eggs
  •     2 Cups Sugar
  •     2 Cups Wesson Oil (vegetable oil)
  •     2 Tsps Vanilla
  •     2 Cups Grated Zucchini
  •     3 Cups Flour
  •     1 Tsp Baking Soda
  •     1 Tsp Salt
  •     1/2 Tsp Baking Powder
  •     3 Tsp Cinnamon
  •     Add nuts and/or raisins if desired


Use a potato peeler to remove outer layer of Zucchini. Cut Zucchini into 1 inch chunks for grating. Use a food processor to grate zucchini into small slivers. Add grated Zucchini and all other ingredients into a bowl. Use a mixer until well blended. Pour into greased and floured bread pan. Bake about 1 hour at 350 degree’s. Use a toothpick to determine if bread is fully cooked. Remove from oven. Once cooled, flip bread onto Saran wrap to finish cooling.

How my mom keeps her zucchini bread moist and fresh tasting for months: When bread is fully cooled, wrap in foil if eating within the week or place into food saver bags and seal. Can be frozen for up to 6 months. Do not leave out or place in a plastic bag. Always use foil for Zucchini bread that will be eaten within the week, or food saver bags sealed for freezing.

Top With Whipped Butter

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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