Mom’s Zucchini Bread – This zucchini bread is the original love from the oven. In my opinion, anyway. Moist and delicious and no doubt a way for my Mom to get us kids to eat more vegetables. It’s the challenge of every generation I suppose, and having my own children now I totally understand it. My kids love this zucchini bread, just like 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.
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 Tbsp of cinnamon to flavor the amount of ingredients in this zucchini bread. Keep in mind this recipe makes 2 loaves and freezes beautifully as well.
When zucchini comes in with a vengeance and you’ve exhausted all uses for it, bake a few loaves and stash them away for cold weather days. It tastes so good with a cup of hot coffee or tea and it’s made for sharing with a friend. If you love quick breads, checkout my Cream Cheese Frosted Carrot Cake Loaf and Harvest Apple Bread.
You may also like: Cream Cheese Swirled Zucchini Bread, Chocolate Chocolate Chip Zucchini Bread, Pineapple Zucchini Bread.
Mom's Zucchini Bread
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 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
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 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.
Notes
Liz says
July 16, 2015 at 1:45 pmSounds so good as I know it is. Thank you.
Melissa says
July 16, 2015 at 3:10 pmAlways my pleasure, Liz. ☺
Melissa B says
July 16, 2015 at 10:05 pmThis recipe sounds delicious! I love zucchini! =)
Melissa says
July 17, 2015 at 10:09 amI do too, thanks Melissa.
Joan Hayes says
July 17, 2015 at 2:38 pmI 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. 🙂
Melissa says
July 17, 2015 at 3:56 pmThanks Joan!
Kat says
June 16, 2016 at 8:45 amLove 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
Melissa says
June 16, 2016 at 9:28 amThank you SO much for such a sweet comment. I really appreciate it!
Karen says
June 16, 2016 at 4:33 pmCan you use splenda in this recipe? Light & brown sugars. I’m a diabetic
Melissa says
June 16, 2016 at 4:58 pmI 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.
Lisa says
August 17, 2016 at 7:11 pmIs 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
Melissa says
August 17, 2016 at 9:03 pmIt’s not like cookie dough however, the dough is thick to compensate for the liquid in the zucchini.
Teresa Stites says
June 26, 2017 at 8:12 pmJust 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.
Melissa says
June 26, 2017 at 10:28 pmMay have been a tad bit over baked as you know, convection ovens bake differently.
Pamela Peters says
July 30, 2017 at 2:39 pmJust getting ready to make this “incredible bread”, is it possible to make it with frozen zucchini?
Melissa says
July 30, 2017 at 3:50 pmFresh zucchini would give the best results.
Judy says
September 8, 2017 at 10:11 pmCan you make this without the nuts?
Melissa says
September 9, 2017 at 10:19 amSure, no problem.