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Moms Zucchini Bread

Moist Zucchini Bread Recipe: Soft, flavorful loaves packed with grated zucchini and walnuts! Make this delicious family favorite now and enjoy with a cup of coffee or tea!

Moist, flavorful, and full of love – that’s what you get with Mom’s Zucchini Bread! This treasured family recipe combines the warmth of freshly grated zucchini, crunchy walnuts, and a hint of vanilla, all wrapped up in a tender, golden crumb. It’s the perfect comfort treat to share with loved ones.

Ready Time

1 hrs 15 mins


10 servings


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 1/2 cup chopped walnuts (optional)


Preheat your oven to 350°F (180°C). Grease two 9×5-inch loaf pans and set them aside.

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.

Set it aside for now. In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy.

Beat in those eggs one at a time, making sure each one is fully incorporated before adding the next.

Next, mix in the yogurt and vanilla extract until well combined. Now, add the flour mixture to the wet ingredients and mix until just combined.

Don’t overmix! Stir in the grated zucchini and chopped walnuts (if using) until they’re evenly distributed throughout the batter.

Divide the batter evenly between the prepared loaf pans and smooth the tops. Pop those loaves into the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Slice and serve!


Here are the notes for Mom’s Zucchini Bread recipe: Make sure to grease those loaf pans well so the bread releases easily.

If using walnuts, be gentle when folding them into the batter to avoid breaking them up.

Don’t overmix the batter, as it can lead to a dense bread.

To ensure even baking, try to divide the batter as evenly as possible between the two loaf pans.

If you’re not using walnuts, simply omit them – the bread will still turn out delicious! You can also customize this recipe by adding other spices, nuts, or even chocolate chips to give it your own twist! This bread freezes beautifully, so consider wrapping individual slices or the whole loaf tightly in plastic wrap and freezing for up to 2 months.

If you’re not planning to serve the bread right away, store it at room temperature in an airtight container for up to 3 days.

Nutrional Value

  • Calories: 240
  • Total Fat: 10g
  • Saturated Fat: 2.5g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 4g
Moms Zucchini Bread
Moms Zucchini Bread

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