Go Back

Zucchini Spice Bread

Zucchini spice bread made in one loaf with a warmly spiced crumb from cinnamon, ginger, allspice, and cloves. Grated, squeezed-dry zucchini keeps it moist while the top gets golden with turbinado sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp allspice
  • 0.25 tsp ground cloves
  • 0.25 tsp nutmeg
Wet ingredients
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup molasses
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.5 tsp Turbinado sugar for top

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set it aside so it’s ready for batter.
Mix dry and wet batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and all spices together in one bowl. Stop when the color looks evenly speckled.
  2. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract until smooth. The mixture should look glossy and fully combined.
  3. Stir in the grated and squeezed-dry zucchini until it’s evenly distributed. Make sure there are no dry zucchini clumps.
  4. Fold the dry ingredients into the wet mixture until just combined. Stop as soon as no streaks of flour remain for a tender crumb.
Bake and cool
  1. Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. Aim for an even layer so the crust looks lightly sparkly.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top is fragrant and golden. A deep golden color and a clean center are your cue.
  3. Cool the loaf for 15 minutes before slicing. Letting it rest helps the crumb set so slices hold their shape.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up rather than turning gummy. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; cool completely before covering. Freezing is yes—wrap slices tightly and freeze up to 2 months. For a lower-sugar option, reduce brown sugar by 1/4 cup and use an equal amount of a baking-friendly sugar substitute (measure by weight if the package directs).