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Mom's Spiced Zucchini Bread

Mom's Spiced Zucchini Bread

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
carriekdevine

carriekdevine

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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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:
  • 40 mg
  • 13%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

naples34102
28

naples34102

7/11/2014

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 always) see this combination of spices in pumpkin bread; not so much in zucchini bread. It was pleasantly spiced - nice, not overkill at all. As for sweetness it has an appropriate level - not as sweet as some, yet sweeter than some others, therefore, this one should do a fairly good job at generally pleasing the palate. I bowed out of the optional nuts but did add the raisins, a nice addition with the "fall-ish" spices. I followed the recipe just as it directs, but for my needs a loaf wasn't practical; I baked a half recipe that produced ten nicely shaped and domed plump muffins - 350 degrees, about 25 minutes. Happy to be the first reviewer and give this two thumbs up.

Angela Marie
9

Angela Marie

7/23/2014

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

Belinda Fiorentin Hamlin
5

Belinda Fiorentin Hamlin

7/28/2014

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 and they were perfectly moist and look just like the picture.

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