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 teaspoons 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 two 8x4x5 inch loaf pans with baking spray (or cooking spray). Set aside.
In a medium bowl use a whisk to sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, allspice and nutmeg.
In a large bowl, use an electric mixer on medium-high speed to cream together the softened butter, granulated sugar, brown sugar and vanilla. Add the eggs one at a time beating well after each addition.
To the bowl, 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.
Stir in the shredded zucchini and nuts by hand. Divide batter evenly 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.

Notes

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.

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