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Moist Spiced Baked Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 53 reviews
  • Author: Maria
  • Prep Time: 0h 15m
  • Cook Time: 1h 0m
  • Total Time: 1h 15m
  • Yield: 2 loaves (8x4 inch pans)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Moist Spiced Baked Zucchini Bread combines warm spices with fresh grated zucchini to create a tender, flavorful loaf perfect for breakfast or a cozy snack. The addition of nuts and raisins adds texture and bursts of sweetness, while the blend of cinnamon, nutmeg, cloves, and ginger infuses the bread with a deliciously aromatic spice profile. Easy to prepare and baked to perfection, this bread is a wholesome treat that highlights the best of seasonal zucchini.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)

Optional Add-Ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans or use non-stick spray to ensure the bread doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Set this mixture aside for now.
  3. Combine Wet Ingredients: In a large mixing bowl, beat the vegetable oil, granulated sugar, and brown sugar together until well combined and smooth.
  4. Add Eggs and Vanilla: Add the eggs one at a time into the sugar and oil mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract.
  5. Incorporate Dry Ingredients: Gradually add the dry flour and spice mixture to the wet ingredients. Mix just until all the dry ingredients are fully moistened and combined to avoid overmixing.
  6. Fold in Zucchini and Optional Add-ins: Gently fold in the grated zucchini until evenly distributed throughout the batter. If desired, also fold in the chopped nuts and raisins for added texture and flavor.
  7. Fill the Loaf Pans: Divide the batter evenly between the prepared loaf pans. Use a spatula to smooth the tops for an even bake.
  8. Bake the Bread: Place the pans in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, the bread is ready.
  9. Cool and Serve: Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. Once cool, slice and enjoy.

Notes

  • For a nuttier option, toast the walnuts or pecans before folding them into the batter.
  • If you prefer a less sweet bread, reduce the granulated and brown sugar by 1/4 cup each.
  • Store the zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread can be frozen for up to 3 months; slice before freezing for easier thawing and serving.
  • Using finely grated zucchini helps the bread retain moisture without excess sogginess.

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Find it online: https://sweetindulgencescakes.com/moist-spiced-baked-zucchini-bread-recipe/