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Mom's Zucchini Bread Recipe

Mom's Zucchini Bread

Course Bread, Breakfast, brunch, Dessert
Cuisine American
Keyword zucchini-bread
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 2 hours
Servings 16 slices
Calories 354kcal
Author Melissa Sperka


  • 3 cup all-purpose flour
  • 1 Tbsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice OR ground clove
  • ¼ 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


  • 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.


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.


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