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Zucchini Spice Bread

Zucchini spice bread made as a tender spiced zucchini loaf with cinnamon, ginger, allspice, and cloves. This spiced quick bread bakes up a golden-brown top and a warmly fragrant, moist crumb with grated zucchini.
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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
  • 0.5 turbinado sugar for top Sprinkle over the batter before baking.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep and heat the oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Pour the batter into the pan and sprinkle turbinado sugar over the top.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, allspice, ground cloves, and nutmeg together until evenly combined.
  2. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract until smooth and glossy.
  3. Stir in zucchini, grated and squeezed dry until the mixture looks evenly moistened.
  4. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
Bake
  1. Bake at 350°F for 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 together.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes without excess moisture. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use 1:1 gluten-free all-purpose flour in place of regular flour (measure by weight if possible).