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.

Course Bread, Breakfast, Dessert

Cuisine American, Southern

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

Prep Time 20

Cook Time 1

Cooling time 2

Total Time 3 20

Servings 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