Mom's Spiced Zucchini Bread Recipe - Allrecipes.com
Mom's Spiced Zucchini Bread Recipe
  • READY IN ABOUT hrs

Mom's Spiced Zucchini Bread

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

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.
Kitchen-Friendly View

Footnotes

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

Jul 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.

 
Jul 23, 2014

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

 
Jul 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.

 
Aug 11, 2014

Very good I made muffins with this recipe and didnt have clove so I used pumpkin pie spice also used dried cranberries instead of raisins. They were very moist and I will definately be makeing these again.

 
Aug 06, 2014

I thought this was excellent even though I am picky about my zucchini bread, not too sweet but hearty, warm and treating. I think I am going to add some brown sugar next time though.

 
Jul 27, 2014

Very good, changed nothing and recipe is perfect the way it is written. Thank you

 
Jul 29, 2014

Pretty nice, rich taste. Also baked as muffins for 25 min. I used half AP flour and half WW flour. They have a brown color which is perfect for this spiced treat :)

 
Aug 10, 2014

These are very good. I used pumpkin pie spice because I didn't have any ground cloves and I used 1/2 white sugar and 1/2 brown sugar and substituted 2/3 cup of coconut oil for the vegetable oil. Used muffin pans and cooked for about 25 minutes as someone else suggested. I will be making these again.

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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