Mom’s Zucchini bread

Mom’s Zucchini Bread

Credit: Marika’s Kitchen


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup olive oil
  • 1½ cups maple syrup
  • 2 teaspoons vanilla extract
  • 4-5 cups grated zucchini
  • 1 cup chopped walnuts
  • 1 cup semi sweet choc chips


  1. Butter and flour or spray (just before filling pans with batter) coconut oil spray on two 8 x 4 inch loaf pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine flour, salt, baking powder, soda, and cinnamon together in a bowl. Whisk to incorporate)
  3. In separate bowl, beat eggs, maple syrup, oil, and vanilla together.
  4. Add dry ingredients to the wet ingredients and stir till all dry ingredients are incorporated into the wet.
  5. Stir in zucchini, choc chips and nuts until well combined.
  6. Pour or spoon batter into prepared pans.
  7. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  8. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I usually double this and make it into 5 smaller loaves. They freeze well and people love getting them as gifts.

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