
I’m always looking for zucchini recipes to try in the summer because they’re so plentiful—sometimes I grow some in my garden or I have friends who do, and they’re always happy to share them with me. It’s fun to try out different things you can make with this squash. I tried this zucchini recipe out the other day from Martha Stewart.com, and it is really good! It’s good and moist, and has a nice blend of spices in it. I made a few minor changes to the original recipe, and I will definitely be making this again! This makes one 9×5-inch loaf.
Zucchini Spice Bread
ZUCCHINI SPICE BREAD by NancyC, adapted from MarthaStewart.com
Makes one 9 x 5″ loaf
- 1 cup packed light brown sugar
- 2 Tablespoons granulated sugar
- 2/3 cup canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 3/4 cup grated zucchini (about 1 large or 2 smaller ones)
Preheat oven to 350˚F. Grease and flour a 9 x 5 x 3″ loaf pan; set aside.
In large bowl, whisk together the two kinds of sugar, oil, vanilla, and eggs.
In small bowl, blend flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add this flour mixture to the egg/sugar mixture and blend well. Stir in the grated zucchini.
Pour batter into the greased and floured loaf pan, spreading evenly. Bake 45 to 55 minutes, or until toothpick inserted in center comes out clean (my loaf was done in 50 minutes). Cool in pan 10 minutes; then remove from pan and cool completely before slicing.
(Note: If you bake this bread in a smaller loaf pan or mini loaf pans, do not fill pans more than 3/4 full of batter).
Recipe from NancyC | nancy-c.com
You know, you may want to double the recipe and make two loaves–it’s that good!
Are you a fan of zucchini bread, and do you have a favorite recipe for it?
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I tasted it; it IS delicious and very moist. Thanks for the great recipe
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Oh, my! This looks delish!! Love zucchini bread!
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Perfect for this time of year, when everybody with a garden is about to have an overabundance of zucchini!
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This is one break that I would love to make from scratch. I used to love it as a kid and want to see if my kids will catch on too!
Another recipe of yours I am bookmarking 🙂
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That is a beautiful photo!! Zuchinni bread is my absolute favorite. Thanks for linking up to Potluck Sunday.
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Thanks for hosting…you always feature such great recipes! 🙂
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Hi You’ve got a great blog and I think you’d be interested in mine. I’d love it if you’d link up to my Tot Tuesdays party- a linky party dedicated to all things toddler: http://www.mydeliciousambiguity.com/ Have a great day!
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Yes, I’ll be happy to link up a recipe! Thanks for stopping by. Jenn! 🙂
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Thanks for sharing this! I’ve recently used zuchinni in my baking for the first time…it was amazing so I’ve been looking for more recipes to try using this lovely vege!
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This looks so yummy! I am going to feature it this Thursday!
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Thank you, Stephanie! I will look forward to seeing your post! 🙂
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i have made this recipe twice and both times my toothpick came out clean but after being out of the oven for awhile my bread fell and became very dense. the flavor is wonderful but i am just having trouble getting it right. any suggestions? thanks!
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Hi Christina–Sorry to hear your loaf fell! 😦 I really can’t think of why it would do that…perhaps in your oven, you may just need to bake it a little longer, although it sounds like it was done if the toothpick came out clean. Since baking soda and baking powder affect the way something rises, you could try it next time with fresh containers of those ingredients. Hope your next loaf rises better!
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Hi there… I just made this bread tonight and it is awesome! After reading your comment about being dense and my batter as prepared looked a little thick… I decided to add a third egg. Worked like a charm for me and I got perfect loaf consistency. Thank you for a great recipe!
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You’re welcome, Kristin and glad you liked the recipe!
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I wonder if the pan size made a difference. I didn’t realize that loaf pans had different dimensions until recently. In the past I had experienced the same problems with my quick breads coming out flatter even with recipes I had used for years with no previous problems. Turns out I had unwittingly used a pan that was larger and thus my breads turned out flatter and denser like Christina described. I now try not to go any bigger than 8.5″x4.5″ and have been perfectly content with the shape and dome of my loaves.
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Thanks for sending me your way. This bread looks amazing! You’re right, I am always on the look-out for quick breads, zucchini during the summer. It’s the easiest way to feed Hubby before he heads out for work. I’ve been making a lot of Amish friendship bread lately, but I will switch over to a batch of this soon. Thanks for the heads-up.
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You’re welcome, and hope you like the bread! 🙂
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Made this twice already. It’s delicious.
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Glad you like it, Denise–it’s one of my favorite recipes! 🙂
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I make this bread but i add a small can of crushed pineapple it is wonderful!
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Pineapple sounds like a great addition to this bread–glad you like it!
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Just mixed this up for muffins for breakfast. The smell as they bake is amazing. I’m currently traveling and don’t have my cookbook stash with me. Thanks for posting a no-nonsense zucchini bread recipe that smells just like my favorite!
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You’re welcome, Trina, and hope you liked the muffins! I’ve always made this as a loaf, so I will have to make muffins with the batter sometime!
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This was so good
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This zucchini bread is amazing..have tried a handful of other recipes and was getting discouraged..until this one!!! YUM!!!!! Thank you for sharing this with us!
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You’re welcome, Kelle–I really like this recipe, too! 🙂
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This is probably a dumb question, but do you peel the zucchini before grating it?
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Hi Patti–not a dumb question at all! You don’t need to peel the zuccnini, which is nice! Enjoy the bread!
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I doubled the recipe and made 24 muffins and a small loaf. Haven’t tried the loaf yet but the muffins are kind of chewey and sticking to the liners. Not bad though but I thought they’d be spicier with all those spices. Lost the recipe I’ve used in the past so trying a new one. Maybe I did something wrong in the doubling but I was pretty careful.
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I haven’t ever tried this recipe as muffins, but it does make a great loaf!
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Pingback: Zucchini Spice Bread | Simply Maple Mama
Reblogged this on Mommy of 2 Adventures.
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Zucchini Spice Bread is utterly scrumptious. I’ve made it for years and usually add some raisins or dried currants. I always put out some homemade lemon curd when I serve it and all I get is raves and requests for my recipes.
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I like your idea of serving zucchini bread with lemon curd–sounds wonderful, Gloria! 🙂
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Love your recipe! So easy to adapt to personal preference. I did half oil, and have fat free Greek yogurt, omitted the regular sugar, and didn’t pack the brown sugar (I like it being subtly sweet). I also added 1/3 cup chopped walnuts to it. If anyone is interested in the nutritionals, this is what I calculated with the ingredients I used (I did not calculate in the zucchini).
Per one out of ten slices:
246 calories
33 calories from fat
11g fat
<1g sat fat
33.83g carbs
14.73g sugar
5g protein
Thanks again for the wonderful recipe!
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Glad you liked the recipe, Sarah–and thanks for sharing how you made it! 🙂
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I can’t believe I’ve never left you a comment on this recipe. I’ve been making it for a few years now and have thrown out all my other zucchini bread recipes. This one has the perfect amount of spice. Thanks for sharing it.
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So glad you like it, Jennifer–thanks for letting me know! It’s one of my favorites, too! 🙂
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Love this zucchini bread
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I do too—it’s one of my favorites! 🙂
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Love this zucchini bread. It’s easy to make and moist. Just the right amount of spice. This is a keeper. Thank you
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So glad to hear you like this recipe, Brenda! It’s been my favorite zucchini bread for a long time! 🙂
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This is exactly the recipe I need just now, Nancy!
We have a super glut of courgettes so I’ll be making it tomorrow – thank you, it looks & sounds delicious! E
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So glad you found it, Emma–it’s one of my favorite recipes! 🙂
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This is the best zucchini bread I’ve ever made, so flavorful and moist. I took a loaf to work and it was literally gone in 15 minutes!
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So glad to hear you liked it, Sue! It’s one of my very favorite recipes! Haven’t found one I like better! 🙂
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Wow! This is the best recipe I have found for zucchini bread. Instead of bread I made muffins.They we’re so good. I baked them for 19 minutes but every oven varies. Keep a eye on them.
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So glad to hear you like the recipe, Roberta! I think it’s a keeper too! 🙂
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This sounds delicious. Do you need to drain the zucchini?
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If there’s a lot of excess moisture after you shred the zucchini, you can drain it, but if there’s just a little, there’s no need to!
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Made 2 loaves of it last night. They are delicious.
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So glad to hear you like this recipe! 🙂
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