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Zucchini Spice Bread

Zucchini spice bread with a deeply spiced cinnamon-ginger-allspice batter and a moist, tender crumb. Baked in a loaf pan until golden-brown, then cooled briefly for clean slices.
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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: 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
  • 1.5 cup zucchini, grated and squeezed dry
Topping
  • turbinado sugar for sprinkling on top

Equipment

  • 1 sheet pan
  • 1 oven
  • 1 loaf pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Line a sheet pan under the loaf pan if desired to catch any drips while baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and every ground spice together until evenly blended.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract until smooth.
  2. Stir in grated, squeezed-dry zucchini until the batter looks evenly speckled.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined, leaving no dry streaks.
  2. Pour batter into the loaf pan, sprinkle turbinado sugar over the top, and bake for 55–65 minutes until a toothpick comes out clean and the top is fragrant and golden.
Cool and slice
  1. Cool for 15 minutes before slicing so the loaf sets and holds together.

Notes

Pro tip: squeeze the grated zucchini firmly in a clean towel so the loaf bakes up with a tender crumb instead of feeling wet. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 3 months. For a lighter option, swap half the vegetable oil with unsweetened applesauce and keep the same bake time, checking at the lower end of the toothpick window.