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Zucchini Spice Bread

Zucchini spice bread made as a tender, warmly spiced loaf with cinnamon, ginger, allspice, cloves, and nutmeg. Grated zucchini is squeezed dry for a golden, aromatic crumb that bakes through without turning gummy.
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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: 330
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
  • 1.5 cup zucchini, grated and squeezed dry
Topping
  • 1 Turbinado sugar for top

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 loaf pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with a light coating so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and the spices (cinnamon, ground ginger, allspice, ground cloves, and nutmeg) together until evenly blended.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract until smooth and glossy.
Add zucchini
  1. Stir in grated squeezed zucchini and mix just until the batter looks evenly speckled with zucchini.
Combine
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no dry streaks remain.
Bake
  1. Pour the batter into the loaf pan, sprinkle turbinado sugar over the top, and bake 55–65 minutes until a toothpick comes out clean and the top is fragrant and golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and holds its shape.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up tender instead of gummy. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lightly sweetened swap, use an equal amount of light brown sugar or coconut sugar in the same packed amount if desired.