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Zucchini Spice Bread

Zucchini spice bread with a warmly spiced crumb—cinnamon, ginger, allspice, cloves, and nutmeg—plus grated zucchini for moist texture. Bake in a loaf pan until golden and fragrant, then cool 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: 260
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 and flavor
  • 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
  • 1 Turbinado sugar for top

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Place the pan on a sheet pan so it bakes evenly without tipping.
Mix the dry spices
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, allspice, ground cloves, and nutmeg together in a bowl until evenly speckled. The mixture should look uniform in color with no visible spice clumps.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract together until smooth. Pause to scrape down the bowl so the batter is glossy and free of sugar streaks.
Add zucchini
  1. Stir in the grated, squeezed-dry zucchini until evenly distributed through the batter. The batter should thicken slightly and look moist throughout.
Combine
  1. Fold the dry ingredients into the wet ingredients just until combined. Stop as soon as you no longer see dry flour to keep the loaf tender.
Bake
  1. Pour batter into the loaf pan, sprinkle turbinado sugar over the top, and bake 55–65 minutes at 350°F. Bake until a toothpick comes out clean and the top is fragrant and golden-brown.
Cool and slice
  1. Cool the loaf 15 minutes in the pan before slicing. For the cleanest cuts, let it finish setting until the crumb feels set and not gummy near the center.

Notes

Pro tip: squeeze the grated zucchini thoroughly so the loaf bakes with a set, not gummy, crumb. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dairy-free swap, this recipe already contains no dairy—just ensure your vanilla is dairy-free if you use an extract blend.