Recipe by 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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vanilla extract, or more to taste
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.
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 and they were perfectly moist and look just like the picture.
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.
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.
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 :)
Very good, changed nothing and recipe is perfect the way it is written. Thank you
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Spiced Zucchini Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 156
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