Zucchini bread was one of my very first attempts at baking from scratch. The recipe for Mom’s Zucchini Bread does not disappoint: a moist, mildy sweet, home-y bread that can be served at breakfast or tea, or anytime in between. The smell of fresh zucchini bread baking (or any bread for that matter) evoke memories of chilly fall days and Thanksgiving dinners of years past.
Recipe: Mom’s Zucchini Bread
*I follow this recipe pretty closely as written. The only minor change is using parchment paper to line the baking pans (for easy removal and clean-up). You can also use a muffin tin, for zucchini muffins. This bread also freezes well.
Batter in Parchment-Lined Pan:
Ready to Bake: