Best 4 Moms Zucchini Bread Recipes

**Zucchini bread**, a moist and delectable treat, is a delightful way to enjoy the bounty of zucchini during its peak season. This versatile bread can be prepared in various ways, offering a range of flavors and textures to suit diverse preferences. Whether you prefer a classic zucchini bread with a tender crumb and a hint of cinnamon, a decadent chocolate zucchini bread with rich, fudgy swirls, or a gluten-free zucchini bread that caters to dietary restrictions, this versatile recipe collection has something for everyone. Each recipe is carefully crafted to highlight the unique qualities of zucchini, resulting in a symphony of flavors and textures that will tantalize your taste buds. From the classic to the innovative, these zucchini bread recipes are sure to become favorites in your kitchen.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

Ingredients

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

Tips:

For a moist and flavorful zucchini bread, use fresh zucchini. Grating the zucchini helps release its moisture and evenly distribute it throughout the batter.
Do not overmix the batter. Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
Use a loaf pan that is lightly greased and floured. This will help prevent the bread from sticking to the pan.
Bake the bread in a preheated oven. This will help ensure that the bread bakes evenly.
Test the bread for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
Allow the bread to cool completely before slicing and serving. This will help prevent the bread from crumbling.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or snack. It's a great way to use up fresh zucchini and it's also a moist and flavorful bread that everyone will enjoy. With these tips, you can make the best zucchini bread that is perfect for any occasion.