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Grandma's Best Zucchini Bread

5 from 1 vote
Super moist and buttery quick bread made with tangy sour cream, cinnamon and good for you raisins.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 274

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  • Preheat oven to 350°F. Grease or spray with non-stick cooking spray a 9 x 5 inch loaf pan.
  • In a large bowl, with the mixer set on medium, cream the shortening and the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, cinnamon, allspice, nutmeg and sour cream. Beat on low speed to combine.
  • In medium bowl, combine flour, baking soda and salt.
  • Add the dry ingredients to the batter, beating on medium speed for one minute. Scrape down bowl as needed. Fold in zucchini, walnuts and raisins until well distributed.
  • Spread into prepared pan. Bake on center rack of oven for 1 hour to 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean.
  • Allow to cool for 10 minutes on a wire rack. Remove from the pan and cool the loaf completely on the wire rack before slicing.


Before shredding, cut a few slices of the zucchini to decorate top of bread dough before baking.
Allspice substitution - I recommend about 1/8 teaspoon cloves, 1/8 teaspoon nutmeg and 3/4 teaspoon cinnamon for every 1 teaspoon of Allspice called for in the recipe.


Serving: 1slice | Calories: 274kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 259mg | Potassium: 138mg | Fiber: 1g | Sugar: 19g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Course: Bread, Dessert
Cuisine: American

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