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Mom’s Zucchini Bread

Mom’s Zucchini Bread recipe is the original love from the oven. When zucchini comes in with a vengeance and you’ve exhausted all uses for it, bake a few loaves of this moist and delicious bread and stash them away for cold weather days. Enjoy a slice with a cuppa coffee or tea for a mid afternoon pick-me-up.

Mom's Zucchini Bread

Mom’s Zucchini Bread Recipe

This delicious bread was no doubt a way for my Mom to get us to eat more vegetables when we were kids. I suppose it’s the challenge of every generation, and having my own children now I totally understand. My kids love this zucchini bread, just as I loved it before them, and in turn, I grew to adore zucchini in any form. I can only hope the same will happen for them.

Step-by-step preparation images and ingredients to make Zucchini Bread

How to Make the Best Mom’s Zucchini Bread Recipe

  • Ingredients you’ll need to make my Mom’s Zucchini Bread: Shredded fresh zucchini, all purpose flour, baking soda, baking powder, salt, ground cinnamon (Yes, 1 tablespoon) ground ginger, allspice and nutmeg, granulated sugar, light brown sugar, vanilla extract, butter and toasted pecans.
  • Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, a sheet pan to toast the pecans, a whisk to sift together the dry ingredients, measuring cups and spoons, A large silicone spatula or spoon, a cheese grater or food processor to grate the zucchini and two 8x4x5 inch loaf pans.
  • 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.
  • And yes, it really does take 1 Tablespoon of cinnamon to flavor the amount of ingredients in this zucchini bread.
  • 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.
  • Store leftover Zucchini Bread chilled or at room temperature in an airtight container for up to 4 days.
  • You can also freeze zucchini bread for up to 2 months.

Mom's Zucchini Bread

More Southern Style 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:

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Mom's Zucchini Bread Recipe
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5 from 4 votes

Mom's Zucchini Bread

Prep Time20 minutes
Cook Time1 hour
Cooling time2 hours
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: zucchini-bread
Servings: 16 slices
Calories: 354kcal
Author: Melissa Sperka


  • 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
  • 1 cup toasted pecans


  • 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 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 cooling rack to cool completely.


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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Can you use dark brown sugar? Also, does it matter how fresh the baking soda is? Also do you use cold or room temperature eggs? Mine didn’t rise much. Should I have squeezed the moisture out of the zucchini?

    1. You could use dark brown sugar but it has more molasses in it. I absolutely DOES matter how fresh the baking soda is or it will affect the amount of rise. You can use cold or room temperature eggs. If the zucchini you used was not fresh, it may have more liquid. I don’t typically squeeze it but you can, of course.

  2. 5 stars
    I should have written this a long time ago. I love this bread and have been making it for years. No changes..doesn’t need any. Freezes well.
    I think my husband can eat a whole loaf in 1 day. I have enjoyed all your recipes and all the ones in the cook book. The thing I like the best is getting your recipes on the e mail. On that day I may make that recipe . It is like a gift. Can’t go wrong.
    Tell your Mom I think of her when I make this recipe

    1. Hi Barbara, I’m so delighted you’re finding some recipes to enjoy and love this zucchini bread! Thank you so much for such a sweet note, it’s much appreciated.

  3. I have a large garden this summer and was blessed with lots of Zucchini’s.
    This is the first and likely last Zucchini Bread recipe I will ever need to try. The toasted Pecans are an excellent add to the recipe.
    Thank you for sharing ❤️

  4. Just getting ready to make this “incredible bread”, is it possible to make it with frozen zucchini?

  5. Just made this and I squeezed the juice out of the zucunni and it is a little dry. I also cooked 55 min in my confection oven, might do 50 next time. I also used butter crisco in my pans. Your looks so much better.

  6. Is this supposed to be think like a cookie dough? I haven’t made sweet bread in a while and I am trying this and it seems really thick. I am missing something. I’ll try it, cause its done. Thanks

    1. I haven’t done it myself but, at times I have used the brown sugar blend (I think it’s also made by Splenda) and it performs very well in recipes. My thought is that it would adapt. Let me know if you try it.

  7. Love your recipes they are always things we have in our pantry an don”t have go special store get the items an may only use once an then we don”t recall why we got that item keep up the great work

  8. I too adore zucchini, and will eat it just about any way! This one’s my favorite though (or muffins.) Your bread looks so tender and fluffy, and I love that you added toasted pecans! Very southern, very yummy. 🙂

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