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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

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  • 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.

Cook's Note:

Any variety of nut can be substituted for walnuts, if desired.

Nutrition Facts

360.5 calories; 4.5 g protein; 48.5 g carbohydrates; 34.9 mg cholesterol; 247.4 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2014
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. Read More
(41)

Most helpful critical review

Rating: 1 stars
05/03/2018
I followed the recipe exactly and it was so doughy it looked and felt like Play-dough I couldn't add the zucchini it. I threw it out and went with a different recipe. I was very disappointed. Read More
60 Ratings
  • 5 star values: 52
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/11/2014
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. Read More
(41)
Rating: 5 stars
07/11/2014
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. Read More
(41)
Rating: 5 stars
07/28/2014
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. Read More
(17)
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Rating: 5 stars
07/23/2014
This recipe is absolutely delicious! I followed the exact recipe, thank you! I will be making this bread again!! Read More
(13)
Rating: 5 stars
10/29/2014
This is a very tasty zucchini recipe. I altered a couple of things: I used 1 cup of brown sugar and one cup of white and I replaced 1/2 of the oil with applesauce. I used only the raisins and no nuts. I got 24 muffins out of it which I needed to bake for 26-30 mins. Read More
(10)
Rating: 5 stars
08/11/2014
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. Read More
(7)
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Rating: 5 stars
08/06/2014
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. Read More
(5)
Rating: 5 stars
07/27/2014
Very good changed nothing and recipe is perfect the way it is written. Thank you Read More
(5)
Rating: 5 stars
07/29/2014
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:) Read More
(4)
Rating: 5 stars
09/30/2015
This bread is super moist and yummy. I did cranberries and mini-chocolate chips instead of raisins and walnuts since I am allergic to the nuts and my kids don't like raisins. I also used about half the sugar because it isn't needed. But here is a secret I want to share: If you don't want your bread to be skinny on the sides and pointed on top as some have had trouble with don't grease the sides of your pan just the bottom. This allows the batter to stick better to the sides and rise up along with the middle. When you take the bread out of the oven put the timer on for 10 minutes to let the bread settle a bit. Then run a knife around the sides and remove the bread to a cooling rack while it is still warm. This is the secret to keeping it from sticking to the pan. Hope you enjoy this recipe! Read More
(4)
Rating: 1 stars
05/03/2018
I followed the recipe exactly and it was so doughy it looked and felt like Play-dough I couldn't add the zucchini it. I threw it out and went with a different recipe. I was very disappointed. Read More