Mom's Spiced Zucchini Bread

Mom's Spiced Zucchini Bread

15
carriekdevine 0

"This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them."

Ingredients

1 h 10 m {{adjustedServings}} servings 360 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Footnotes

  • Cook's Note:
  • Any variety of nut can be substituted for walnuts, if desired.
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Reviews

15
  1. 16 Ratings

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What gives this recipe its distinction from other zucchini bread recipes is, indeed, its "spiciness" - it includes three different spices, not just the typical cinnamon. I generally (not alw...

This recipe is absolutely delicious! I followed the exact recipe, thank you! I will be making this bread again!!

Delicious! We did add a little extra vanilla. We didn't have 2 loaf pans so we baked 1/2 the mix in a loaf pan and made muffins out of the other 1/2. We baked the muffins for about 20 minutes...