A Recipe For Mom’s Zucchini Bread

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Cook time 1 hr


3 cups flour

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 ground ginger

1/4 tsp all spice

1/4 tsp nutmeg

1 cup butter (softened)

1 cup white sugar

1 cup light brown sugar

1 tsp pure vanilla

3 eggs

3 cups shredded zucchini

Baking Instructions:

Preheat oven to 350°. Spray [2] 8x4x5-in loaf pans with baking spray and set aside. 

Sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, all spice, and nutmeg.

Cream together the softened butter, granulated sugar, brown sugar, and vanilla. Add the eggs one at a time beating well after each addition. 

Add the dry ingredients gradually to the creamed mixture. Beat until all the ingredients are fully moistened. Stop and scrape the sides of the bowl if needed.

Divide between the pans and bake for 50 to 60 minutes until toothpick inserted in the middle comes out clean.

In addition to providing delicious recipes on her Faith and Food blog, Tina Rucker is a proud mom to her 18 year old son, happy wife to her husband Joel of six years, and the spearhead of the Five Loaves Food Pantry ministry in her local church, open twice a month. 

Tina has worked in the food industry for over 25 years, and has a heart and a passion to serve, feed, and provide for those in need.

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