Mom’s Zucchini Bread Recipe

Mom’s Zucchini Bread Recipe is an easy, moist, and flavorful quick bread perfect for using fresh zucchini. Bake a few loaves to enjoy now or freeze for later, it’s a delicious snack option with coffee or tea any time of day.

What You’ll Love About This Zucchini Bread Recipe:

• Make-ahead magic: Bake a few loaves and stash them for later.
• Moist and tender: Zucchini keeps every bite soft and flavorful.
• Simple and comforting: Classic ingredients, no fuss, all love.
• Perfect anytime: Breakfast, snack, or with sweet tea in the afternoon.

Mom’s Zucchini Bread Recipe

My Mom’s Zucchini Bread is pure comfort in every bite, moist, tender, and full of flavor. It’s easy to make, perfect for breakfast, a midday snack, or paired with a cup of sweet tea, and you can bake a few loaves to stash for later when life gets busy. Simple, classic, and downright delicious it’s the kind of recipe that feels like home.

Key ingredients you’ll need to make Zucchini Bread: (Scroll down for full printable recipe card.)

• Zucchini – Shredded fresh zucchini gives this bread its signature taste.
• Flour – All purpose flour forms the base of the bread batter.
• Leavening – Baking soda, baking powder and salt give rise to the bread while baking.
• Spices – Ground cinnamon (Yes, 1 tablespoon) ground ginger, allspice and nutmeg.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Flavoring – Vanilla extract for creamy floral notes.
• Butter – Softened butter for moisture and a rich flavor.
• Nuts – Toasted pecans or walnuts for crunch and texture.

How to Make My Mom’s Zucchini Bread Recipe

• Heat Oven and Prepare Pans – Preheat the oven to 350 degrees f. Spray (2) 8x4x5 inch loaf pans with baking spray. Set aside.
• Sift Dry Ingredients – Use a whisk to sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, allspice and nutmeg.
• Wet Ingredients – Cream together the softened butter, granulated sugar, brown sugar and vanilla. Add the eggs one at a time beating well after each addition.
• Combine – Add the dry ingredients gradually to the creamed mixture. Beat until all of the ingredients are fully moistened. Stop and scrape the sides of the bowl as needed.
• Zucchini – Stir in the shredded zucchini and nuts by hand. Divide batter evenly between the loaf pans.
• Oven – Bake per the baking time in the recipe until a toothpick inserted into the center show moist crumbs.

Kitchen Equipment to Make Mom’s Easy Zucchini Bread Recipe

• A hand mixer or a stand mixer.
• Medium bowl and large bowl.
• Sheet pan to toast the nuts.
• Balloon whisk to sift together the dry ingredients.
• Measuring cups and measuring spoons.
• Large silicone spatula or spoon.
• Box grater or food processor to shred the zucchini.
• Two 8x4x5 inch loaf pans.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Spices – What makes this zucchini bread recipe special? The difference in this recipe is the amazing spice blend. It’s reminiscent of pumpkin pie spice so feel free to adapt if you have some on hand.
• Cinnamon – And yes, it really does take 1 Tablespoon of cinnamon to flavor the amount of ingredients in this zucchini bread.
• Pumpkin Pie Spice – Do you have extra pumpkin pie spice in your spice cupboard? Use 1 Tbsp plus 1 tsp ground cinnamon in place of the cinnamon, ginger, clove and allspice in the recipe.
• Nuts – You can use walnuts or pecans in this recipe.
• Flour – You can adapt this recipe using gluten free flour. 
• Chocolate – You could stir in 1 cup of semisweet chocolate chips or milk chocolate chips to the batter. You could also add raisins.
• Peels – I leave the peels on when I shred the zucchini. You can remove the peel, if that’s your preference.  

Storage and Leftovers

• Leftovers – Store leftover Zucchini Bread chilled or at room temperature or chilled in the refrigerator in an airtight container for up to 4 days.
• Reheating – Zucchini bread can be enjoyed at room temperature, chilled or gently warmed in the microwave.
• Freezer – Keep in mind this homemade zucchini bread recipe makes 2 loaves and will freeze beautifully. It tastes so good with a cup of hot coffee or tea. You can freeze zucchini bread for up to 2 months.

More Southern Quick Bread Recipes to Make

Quick breads like this zucchini bread are accessible to bakers of all skill levels. They don’t require yeast to make and come together using simple pantry ingredients. More quick bread recipes you may like to try:

• My Cream Cheese Frosted Carrot Cake Loaf hits all of the same flavor points of a moist carrot cake.
• Harvest Apple Bread is perfection during apple season.
• Dollywood’s Cinnamon Bread is a shareable delight.
• Chocolate Chip Banana Bread is delicious slathered with cinnamon butter.
• Pumpkin Bread with Cream Cheese Filling is the best of both worlds.
• Homemade Cinnamon Swirl Raisin Bread is a game changer.
• Praline Apple Bread is drizzled with a decadent homemade caramel glaze.
• 18 Insanely Delicious Sweet and Savory Quick Breads  on Parade to include in your next baking project.

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Helpful Kitchen Items:

• 10-inch Loaf Pan or two 8-inch Loaf Pans
• Silicone Spatulas
• Measuring Set
• Mixing Bowls

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5 from 4 votes

Mom’s Zucchini Bread Recipe

Mom’s Zucchini Bread is moist, tender, and packed with fresh summer zucchini. Lightly spiced and easy to bake, it’s a classic family favorite perfect for breakfast, snacks, or afternoon tea.

Prep Time20 minutes mins

Cook Time1 hour hr

Cooling time2 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Bread, Breakfast, Dessert

Cuisine: American, Southern

Keyword: easy-zucchini-bread-recipe, zucchini-bread

Servings: 16 slices

Calories: 354kcal

Author: Melissa Sperka

Ingredients

• 3 cup all-purpose flour
• 1 Tbsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice OR ground clove
• 1/4 tsp ground nutmeg
• 1 cup butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 Tbsp pure vanilla extract
• 3 large eggs
• 3 cup shredded zucchini (blot with a paper towel)
• 1 cup toasted pecans

Instructions

• Preheat the oven to 350°F. Spray (2) 8x4x5 inch loaf pans with baking spray. Set aside.
• Sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, allspice and nutmeg.
• Cream together the softened butter, granulated sugar, brown sugar and vanilla. Add the eggs one at a time beating well after each addition.
• Add the dry ingredients gradually to the creamed mixture. Beat until all of the ingredients are fully moistened. Stop and scrape the sides of the bowl as needed.
• Mix in the shredded zucchini and nuts by hand.
• Divide batter between the loaf pans. Bake for 55-60 minutes or until a toothpick inserted into the center show moist crumbs.
• Cool in the pan for 30 minutes then carefully remove from the pan to a wire rack to cool completely.
• Slice and serve.

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 224mg | Potassium: 164mg | Fiber: 2g | Sugar: 27g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

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