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Spiced Zucchini Bread

Spiced Zucchini Bread

Maria G. Brooks
Spiced Zucchini Bread is a warm, moist, and flavorful loaf filled with the goodness of grated zucchini and an aromatic blend of cinnamon, nutmeg, and cloves.
This easy-to-make recipe combines wholesome ingredients with a comforting spiced flavor, making it perfect for breakfast, dessert, or a delightful snack.
The added zucchini helps keep the bread tender, while the spices create a cozy, inviting aroma throughout your kitchen.
This versatile recipe can be customized with your favorite add-ins like nuts or chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 250 kcal

Equipment

  • 1 loaf pan (9x5 inches)
  • 1 Grater (for shredding zucchini)
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Toothpick or Cake Tester (for testing doneness)

Ingredients
  

  • 1 ½ cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 ½ tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ¼ tsp Ground cloves
  • ½ tsp Salt
  • 1 cup Granulated sugar
  • ½ cup Vegetable oil
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1 ½ cups Zucchini grated
  • ½ cup Chopped walnuts or pecans optional
  • ½ cup Chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • Grate the zucchini using a box grater or food processor.
    Squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towels.
  • In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mix well to combine.
  • In another bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth and well-combined.
  • Add the grated zucchini to the wet ingredients and stir to combine.
  • Gradually add the wet ingredients into the dry ingredients, mixing gently just until combined.
    If using, fold in the walnuts or chocolate chips.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool the bread in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Zucchini Moisture: Squeeze out as much moisture as possible from the zucchini before adding it to the batter to avoid a soggy loaf.
  • Customizing Flavor: Add-ins like chocolate chips, walnuts, or raisins can be added to the batter for extra flavor and texture.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3-4 days. You can also refrigerate or freeze the bread to keep it fresh for longer.
  • Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.
  • Sweetener Alternatives: For a healthier version, try substituting granulated sugar with honey, maple syrup, or coconut sugar.
Keyword Spiced Zucchini Bread