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.
Servings 16 slices
Calories 354kcal
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
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