Best 6 Moms Zucchini Bread Recipes

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Moms zucchini bread, a timeless classic that evokes a sense of nostalgia and comfort, has been lovingly passed down through generations. It is a culinary masterpiece that transforms an humble zucchini into a sweet and delectable treat. With its moist, tender crumb and the distinct flavors of cinnamon, nutmeg and vanilla, this bread has a unique charm that captivates hearts and taste buds alike. Whether enjoyed as a comforting breakfast, an afternoon snack or a delightful dessert, moms zucchini bread holds a special place in the hearts of many, symbolizing family, tradition and the enduring love of home-baked goods.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S SPICED ZUCCHINI BREAD



Mom's Spiced Zucchini Bread image

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.

Provided by carriekdevine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • 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.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Our Mom's Zucchini Bread recipe is a no-fail, flavorful and really easy recipe. Moist and flavorful on the inside with a slightly crispy crust outside. Perfection!

Provided by Echo Blickenstaff

Categories     Bread

Time 1h

Number Of Ingredients 10

3 eggs
2 cups sugar
1 cup oil
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon salt
3 cups flour
2 cups zucchini (peeled and grated )

Steps:

  • Preheat oven to 350 degrees.
  • Beat eggs, sugar, and oil in a mixing bowl.
  • Stir in baking soda, baking powder, cinnamon, vanilla, salt, and flour.
  • Fold in zucchini.
  • Pour into bread pans lined with cooking spray.
  • Bake for 45 to 60 minutes or when toothpick inserted in middle of loaf comes out clean.

Nutrition Facts : Calories 200 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 241 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Your search for the BEST, moist and delicious Zucchini Bread recipe ends here! My Mom's tried and tested zucchini bread has the perfect blend of spices, tender crumb and amazing flavor. This easy recipe can also be adapted to make healthy zucchini bread.

Provided by Lauren Allen

Categories     Snack

Time 1h5m

Number Of Ingredients 12

1 cup granulated sugar
1 cup light brown sugar
1 cup oil ((vegetable or canola oil))
3 large eggs
2 cups grated zucchinis
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon baking powder
3 cups all-purpose flour
3/4 cup chopped nuts or chocolate chips ((optional))

Steps:

  • Preheat oven to 325 degrees F. Grease two 8x4'' bread pans with cook spray. I also like to line the bottom of the pans with wax or parchment paper.
  • In a large bowl beat together the white sugar, brown sugar and oil. Add the eggs and vanilla and mix to combine.
  • Grate the entire zucchini (peel on) on the large holes of a box grater, using light pressure. If the zucchini is extra watery use a paper towel to gently squeeze some of the moisture out.
  • In a separate bowl mix together the dry ingredients. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
  • Pour batter into prepared pans. Bake at 325 degrees F for 50 minutes to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  • Cool in pan for 10 minutes before removing to a wire cooling rack to cool completely.

Nutrition Facts : Calories 173 kcal, Carbohydrate 35 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 186 mg, Sugar 21 g, ServingSize 1 serving

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

My mom would always put a bumper crop of zucchini to use with this wonderful quick bread. It can be spiced or sweet, a loaf or a Bundt cake. Mom preferred to keep the spices and chocolate separate, but I like them combined. Either way, this unusual family favorite is sure to please your family and guests just as it has mine.

Provided by curvy

Categories     Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 12

3 eggs
2 cups sugar
3/4 cup oil
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
2 cups zucchini, shredded
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup semi-sweet chocolate chips (optional)

Steps:

  • Preheat oven to 375°.
  • Grease two loaf pans or one Bundt cake pan.
  • In a large bowl, combine flour, baking soda, baking powder, and spices. (If making with chocolate chips, you may omit the spices.).
  • In a separate bowl, cream sugar and eggs. Stir in oil and vanilla.
  • Add egg mixture to flour mixture and stir until incorporated. The mixture should still be quite dry. Add shredded zucchini and stir until batter is moist and zucchini is incorporated. Fold in chocolate chips if desired.
  • Pour batter into prepared pans. Bake at 375° for 60 minutes or until a wooden pick inserted in the middle comes out clean.

Nutrition Facts : Calories 2332.4, Fat 91.6, SaturatedFat 15, Cholesterol 317.2, Sodium 933.7, Carbohydrate 351.1, Fiber 7.9, Sugar 203.8, Protein 30.4

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

I've tried a lot of zucchini bread over the years, but my mother's recipe is still my favourite one ... lemon, orange, ginger and nutmeg give it a nice light flavour. Start checking for doneness at 45 minutes, don't let it overbake! :)

Provided by TRFStarr

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

1 cup sugar
2/3 cup vegetable oil
2 eggs
3 tablespoons freshly-grated lemon peel
1 teaspoon orange extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup chopped walnuts or 1/2 cup pecans
1 cup grated zucchini, heaping, skins on
1 1/2 cups flour

Steps:

  • In mixer, beat together all ingredients except zucchini, nuts, and flour. In grating the lemon peel, I find it much faster & easier to just use the small side of a standard cheese grater than to use a lemon zester. The peel from about half a medium-sized lemon should do fine.
  • Mix well, then add in nuts and grated zucchini. Slowly mix in flour.
  • Bake in greased 9" X 5" loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).

Nutrition Facts : Calories 276.8, Fat 16.3, SaturatedFat 2.2, Cholesterol 31, Sodium 223.2, Carbohydrate 30.2, Fiber 1, Sugar 17.2, Protein 3.6

Tips:

  • Choose the right zucchini: Small to medium-sized zucchini with tender skin and few seeds are best for zucchini bread. Avoid large, mature zucchini as they tend to be less flavorful and have a higher water content, which can make the bread too wet.
  • Grate the zucchini: Grating the zucchini helps to release its moisture and evenly distribute it throughout the batter. This results in a moist, tender bread with a fine crumb.
  • Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, making the bread tough. Mix just until the ingredients are combined.
  • Use a loaf pan with a nonstick coating: This will help prevent the bread from sticking to the pan and make it easier to remove.
  • Let the bread cool completely before slicing: This will help the bread to set and make it easier to slice cleanly.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or a snack. With its moist texture, sweet flavor, and hints of cinnamon and nutmeg, it's a classic treat that's perfect for any occasion. Whether you're a seasoned baker or just starting out, give this easy zucchini bread recipe a try. You won't be disappointed!

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