Best 5 Moms Spiced Zucchini Bread Recipes
Dive into a delightful culinary journey with Mom's Spiced Zucchini Bread, a symphony of flavors that will tantalize your taste buds. This classic recipe, passed down through generations, offers a moist and tender crumb, perfectly complemented by a medley of warm spices. With the addition of grated zucchini, it delivers a burst of freshness and a subtle sweetness that balances the richness of the bread.
Savor every bite of this comforting treat, perfect for cozy mornings or afternoon tea breaks. But that's not all; this versatile recipe also includes variations to suit every palate. For a delightful twist, try the Orange-Cranberry Zucchini Bread, where juicy cranberries and zesty orange zest add a burst of citrusy goodness.
Indulge in the decadent Chocolate Zucchini Bread, a chocolate lover's paradise. The rich cocoa powder and luscious chocolate chips create an irresistible indulgence that will satisfy your sweet cravings. And for those seeking a healthier option, the Whole Wheat Zucchini Bread offers a nutritious twist with the goodness of whole wheat flour.
MOM'S ZUCCHINI BREAD
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
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
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
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
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
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
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
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
SPICED ZUCCHINI BREAD
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
Provided by Emeril Lagasse
Categories HarperCollins Bread Cake Zucchini Breakfast Brunch Dessert Summer Cinnamon Nut Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F, and grease two 8x4×2 1/2-inch loaf pans.
- In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
- Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55-60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
- Serve the bread warm, sliced and spread with cream cheese if desired.
Tips:
- Use a sturdy loaf pan: This will help the bread rise evenly and prevent it from becoming too moist.
- Don't overmix the batter: Overmixing can result in a tough, dense loaf of bread.
- Use fresh zucchini: Fresh zucchini will yield the best flavor and texture.
- Grate the zucchini finely: This will help it distribute evenly throughout the batter.
- Measure your ingredients accurately: This is especially important for the baking soda and baking powder, as too much or too little of either can affect the rise of the bread.
- Don't overcook the bread: Overcooking can dry out the bread and make it tough.
Conclusion:
Mom's Spiced Zucchini Bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. With its moist texture, sweet and spicy flavor, and crunchy walnuts, this bread is sure to be a hit with everyone who tries it. So next time you have some extra zucchini on hand, be sure to give this recipe a try!
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