This spiced zucchini bread recipe is super moist and flavorful, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I get huge zucchini at the farmers market every Saturday, 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.
Ingredients
- white sugar: 2 cups
- vegetable oil: 1 cup
- eggs: 3 piece
- vanilla extract: 1 tsp (to taste)
- zucchini: 2 cups (shredded)
- all-purpose flour: 3 cups
- ground cinnamon: 1 Tbsp
- salt: 1 tsp
- baking soda: 1 tsp
- ground nutmeg: 1 tsp
- baking powder: 0.25 tsp
- ground cloves: 0.25 tsp
- walnuts: 0.5 cup (chopped, optional)
- raisins: 0.5 cup (optional)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
-
Beat together sugar, oil, eggs, and vanilla in a large bowl until smooth. Fold in zucchini. Stir together flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves in a separate bowl; gradually stir into sugar mixture until well combined. Fold in walnuts and raisins. Divide batter evenly into the prepared loaf pans.
-
Bake in the preheated oven until a toothpick inserted into the centers of each loaf comes out clean, about 50 minutes.
