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Home » Breakfast & Brunch » Mom’s Zucchini Bread

Mom’s Zucchini Bread

July 16, 2015 by Melissa 24 Comments

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Bake my Mom's Zucchini Bread and give one loaf to a friend #zucchinibread #zucchini #bread #zucchinireipes #recipes #summerrecipes #brunch #breakfast #vegetarian #southernfood #southernrecipesBake my Mom's Zucchini Bread and give one loaf to a friend #zucchinibread #zucchini #bread #zucchinireipes #recipes #summerrecipes #brunch #breakfast #vegetarian #southernfood #southernrecipes

Mom’s Zucchini Bread 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

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

What Makes This Bread 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 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. 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 and 18 Insanely Delicious Sweet and Savory Quick Breads  on Parade to include in your next baking project.

Mom's Zucchini Bread

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Helpful Kitchen Items:

  • Loaf Pan
  • Electric Hand Mixer
  • Cooling Rack
  • Rectangular Food Storage


 

Mom's Zucchini Bread
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5 from 1 vote

Mom's Zucchini Bread

Prep Time20 mins
Cook Time1 hr
Cooling time2 hrs
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: zucchini-bread
Servings: 2 loaves
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
  • 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

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

 

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Filed Under: Breakfast & Brunch, Southern Comfort Food, Sweet & Savory Breads Tagged With: best zucchini bread recipe, bread, homemade bread, summer recipes, zucchini, zucchini bread, zucchini bread recipe, zucchini recipes

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Comments

  1. Suzanne says

    August 6, 2020 at 6:01 pm

    5 stars
    YUMMY! great recipe. Thanks Melissa. The recipe is now in our “favorites” folder.

    Reply
    • Melissa says

      August 6, 2020 at 6:24 pm

      Ah wonderful, thank you!

      Reply
  2. Gina says

    August 6, 2020 at 6:54 am

    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 ❤️

    Reply
    • Melissa says

      August 6, 2020 at 8:42 am

      Thank you so much, I’m delighted you love this recipe!

      Reply
  3. Millie says

    July 26, 2020 at 5:10 pm

    Can I use walnuts in place of pecans?

    Reply
    • Melissa says

      July 26, 2020 at 5:23 pm

      Sure, in the same amount, no problem.

      Reply
  4. Judy says

    September 8, 2017 at 10:11 pm

    Can you make this without the nuts?

    Reply
    • Melissa says

      September 9, 2017 at 10:19 am

      Sure, no problem.

      Reply
  5. Pamela Peters says

    July 30, 2017 at 2:39 pm

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

    Reply
    • Melissa says

      July 30, 2017 at 3:50 pm

      Fresh zucchini would give the best results.

      Reply
  6. Teresa Stites says

    June 26, 2017 at 8:12 pm

    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.

    Reply
    • Melissa says

      June 26, 2017 at 10:28 pm

      May have been a tad bit over baked as you know, convection ovens bake differently.

      Reply
  7. Lisa says

    August 17, 2016 at 7:11 pm

    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

    Reply
    • Melissa says

      August 17, 2016 at 9:03 pm

      It’s not like cookie dough however, the dough is thick to compensate for the liquid in the zucchini.

      Reply
  8. Karen says

    June 16, 2016 at 4:33 pm

    Can you use splenda in this recipe? Light & brown sugars. I’m a diabetic

    Reply
    • Melissa says

      June 16, 2016 at 4:58 pm

      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.

      Reply
  9. Kat says

    June 16, 2016 at 8:45 am

    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

    Reply
    • Melissa says

      June 16, 2016 at 9:28 am

      Thank you SO much for such a sweet comment. I really appreciate it!

      Reply
  10. Joan Hayes says

    July 17, 2015 at 2:38 pm

    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. 🙂

    Reply
    • Melissa says

      July 17, 2015 at 3:56 pm

      Thanks Joan!

      Reply
  11. Melissa B says

    July 16, 2015 at 10:05 pm

    This recipe sounds delicious! I love zucchini! =)

    Reply
    • Melissa says

      July 17, 2015 at 10:09 am

      I do too, thanks Melissa.

      Reply
  12. Liz says

    July 16, 2015 at 1:45 pm

    Sounds so good as I know it is. Thank you.

    Reply
    • Melissa says

      July 16, 2015 at 3:10 pm

      Always my pleasure, Liz. ☺

      Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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