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Zucchini Spice Bread

Zucchini spice bread with a deeply spiced crumb—cinnamon, ginger, allspice, cloves, and nutmeg—bakes into a golden loaf with a fragrant top. This spiced zucchini bread is a warm autumn bread that slices clean after a short cooling rest.
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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: 340
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
  • Turbinado sugar for top

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix the dry spices
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and all spices together.
Mix the wet base
  1. Beat brown sugar, eggs, vegetable oil, molasses, and vanilla extract until smooth.
Add zucchini
  1. Stir in grated, squeezed-dry zucchini.
Combine just until mixed
  1. Fold dry ingredients into wet until just combined.
Bake
  1. Pour batter into the loaf pan, sprinkle turbinado sugar over the top, and bake 55–65 minutes until a toothpick comes out clean and the top is fragrant and golden.
Cool before slicing
  1. Cool for 15 minutes before slicing.

Notes

Pro tip: squeeze grated zucchini very dry so the loaf bakes up with a tender, not gummy, crumb. Store at room temperature covered up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best freshness. For a lighter option, replace vegetable oil with an equal amount of unsweetened applesauce (texture will be slightly more moist).