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Zucchini Spice Bread

Zucchini spice bread made as a moist quick bread with a deeply spiced crumb from cinnamon, ginger, allspice, and cloves. Bake until golden and fragrant, then cool before slicing so the loaf holds together.
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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
  • 1 Turbinado sugar for top Use to sprinkle over the loaf before baking.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the loaf releases easily after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and all spices together until evenly combined.
  3. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract until smooth and glossy.
  4. Stir in the grated zucchini that has been squeezed dry.
  5. Fold the dry ingredients into the wet ingredients just until combined, stopping when no dry streaks remain.
Bake
  1. Pour the batter into the loaf pan and sprinkle turbinado sugar over the top.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top looks fragrant and golden-brown.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and holds shape.

Notes

For the best texture, squeeze the grated zucchini very dry so the loaf bakes up golden instead of dense. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months. For a lighter option, swap half the vegetable oil for unsweetened applesauce while keeping the bake time the same.