Mom’s Zucchini Bread

One of my all-time favorites is my mom’s zucchini bread recipe. It’s so moist, thanks to the crushed pineapple and apple sauce. This recipe yields two loaves because they get eaten up pretty quickly in my house. I hope you fall for this recipe like I have. Let’s get baking!

Mom’s Zucchini Bread

This zucchini bread recipe is moist and delicious. It's the classic version with a twist as you add in a little pineapple. It is one of my favorite go to recipes from my mom and I hope you enjoy it as much as I do. Let's get baking!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 2 loafs

Calories 2381 kcal

Equipment

• 1 mixer
• 1 mixing bowls
• 1 loaf pan
• 1 wood skewer

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 eggs
• ▢ 1 ½ cup brown sugar packed
• ▢ ½ cup sugar
• ▢ ½ cup coconut oil melted; or oil of choice
• ▢ ¼ cup apple sauce
• ▢ 1 8 oz can crushed pineapple
• ▢ 3 tsp vanilla
• ▢ 2 cups zucchini grated
• ▢ 2 ½ cups flour
• ▢ ¼ tsp baking powder
• ▢ 2 tsp baking soda
• ▢ ½ tsp salt
• ▢ 2 tsp cinnamon
• ▢ 1 tsp nutmeg
• ▢ 1 cup walnuts chopped; optional

US CustomaryMetric

Instructions

 

• ▢
  Preheat the oven to 350℉. Ensure the rack is in the middle position.
• ▢
  Prepare two 8×4 inch loaf pans by coating the inside with non stick spray or butter. Set aside.
• ▢
  In a medium bowl, combine the dry ingredients. Mix with a spoon and set aside.
  2 ½ cups flour, ¼ tsp baking powder, ½ tsp salt, 2 tsp cinnamon
  
• ▢
  In your mixer bowl (or a large bowl if you are using a hand mixer), blend the butter and sugars. Mix for about 2 minutes. Add in the eggs and vanilla and continue to mix for about 2 minutes. Add in the zucchini and pineapple. Blend until thoroughly combined.
  1 ½ cup brown sugar, ½ cup sugar, 3 eggs, 3 tsp vanilla
• ▢
  Slowly add in ⅓ of dry ingredients to the wet ingredients and blend. Continue to blend in the dry ingredients ⅓ at at time until the two mixtures are combined and the batter is thoroughly mixed.
• ▢
  Pour the batter into the prepared loaf pans. Place the pan on the middle rack of the preheated oven and cook for 50-60 minutes. Check the loaf at 50 minutes by piercing the middle of the loaf with a wooden kebab or knife. The kebab or knife should come out clean. If not, continue to cook for 5 minute increments until the skewer comes out clean.
• ▢
  Once the loafs are done, cool in a dry place. Serve with butter and enjoy.
  

Nutrition

Calories: 2381kcal | Carbohydrates: 350g | Protein: 35g | Fat: 101g | Saturated Fat: 51g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 1885mg | Potassium: 1105mg | Fiber: 11g | Sugar: 219g | Vitamin A: 632IU | Vitamin C: 23mg | Calcium: 329mg | Iron: 12mg

Did you try this recipe? Let us know how it was.