Mom’s Spiced Zucchini Bread

Delight in Homemade Comfort with Mom’s Spiced Zucchini Bread

There’s something truly special about the aroma of freshly baked bread wafting through the kitchen – it evokes memories of warmth, comfort, and togetherness. And when that bread is Mom’s Spiced Zucchini Bread, you know you’re in for a treat. Packed with fragrant spices, wholesome zucchini, and crunchy walnuts, this recipe is a beloved family favorite that’s been passed down through generations. So roll up your sleeves, preheat your oven, and get ready to fill your home with the irresistible scent of homemade goodness!

Ingredients:

Produce:

  • 1/2 cup Raisins
  • 2 cups Zucchini, grated

Refrigerated:

  • 3 Eggs

Baking & Spices:

  • 3 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1 tsp Ground nutmeg
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups White sugar

Oils & Vinegars:

  • 1 cup Vegetable oil

Nuts & Seeds:

  • 1/2 cup Walnuts, chopped

Instructions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir well to ensure the spices are evenly distributed throughout the flour mixture.
  3. Prepare Zucchini and Raisins: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside. If the raisins are dry, you can soak them in warm water for a few minutes to plump them up.
  4. Beat Eggs and Sugar: In a separate bowl, beat the eggs until light and frothy. Gradually add the white sugar and continue beating until the mixture is thick and pale yellow in color.
  5. Add Wet Ingredients: Slowly pour the vegetable oil into the egg and sugar mixture, beating continuously to ensure it is fully incorporated. Stir in the vanilla extract.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough loaf.
  7. Fold in Zucchini, Raisins, and Walnuts: Gently fold the grated zucchini, soaked raisins, and chopped walnuts into the batter until evenly distributed.
  8. Bake: Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove any air bubbles. Place the pans in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
  9. Cool and Serve: Allow the zucchini bread to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. Once cooled, slice and serve with a dollop of butter or cream cheese, if desired.

Cook Notes and Variations:

  • Texture Variation: For a more moist and dense loaf, you can replace half of the all-purpose flour with whole wheat flour.
  • Healthier Option: If you prefer a healthier version, you can reduce the amount of sugar or substitute it with a natural sweetener like honey or maple syrup.
  • Fruit Variations: Experiment with different dried fruits such as cranberries, chopped dates, or apricots in place of raisins for a unique flavor twist.

FAQs (Frequently Asked Questions):

Q: Can I freeze zucchini bread? A: Yes, zucchini bread freezes well. Once cooled completely, wrap the loaf tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to three months. To thaw, simply let it sit at room temperature or reheat slices in the microwave or toaster oven.

Q: Can I make muffins instead of loaves? A: Absolutely! You can pour the batter into greased muffin tins instead of loaf pans and adjust the baking time accordingly. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Q: Can I add other spices to the bread? A: Feel free to customize the spice blend to suit your taste preferences. Ground ginger, allspice, or cardamom would all be delicious additions to this spiced zucchini bread.

Q: Can I make this recipe gluten-free? A: Yes, you can substitute gluten-free flour for the all-purpose flour to make this zucchini bread gluten-free. Just be sure to use a gluten-free baking powder as well.

Keto and Low Carb Versions:

For those following a keto or low-carb lifestyle, you can modify this recipe to fit your dietary needs:

  • Almond Flour: Replace the all-purpose flour with almond flour or coconut flour for a lower-carb option.
  • Sugar Substitute: Swap the white sugar for a keto-friendly sweetener such as erythritol or stevia to reduce the carb content.
  • Nut Flour: Increase the amount of walnuts or add almond flour to the batter for added texture and flavor without adding extra carbs.

Mom’s Spiced Zucchini Bread is more than just a recipe – it’s a taste of home, a symbol of love, and a reminder of cherished memories shared around the family table. With its warm spices, tender zucchini, and crunchy walnuts, this bread embodies the essence of comfort and nostalgia. Whether you enjoy it for breakfast, as a snack, or as a dessert, one thing is for sure – every bite is like a hug from Mom herself. So why not bake up a batch today and experience the magic for yourself? Your taste buds will thank you!