Zucchini Bread with Cinnamon, Nutmeg, and Clove
This old-fashioned zucchini bread is a great fall treat when you want something simple and tasty. Shredded zucchini adds moisture making for a loaf that stays moist for days, and cinnamon, nutmeg, and a little clove add a lot of flavor.
Servings: 10 slices
Calories: 274kcal
Ingredients
- 2 cups (240 grams) shredded zucchini
- 2 cups (250 grams) unbleached all-purpose flour plus extra for the loaf pan
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large (100 grams) eggs room temperatue
- 3/4 cup (180 ml) vegetable oil
- 2 teaspoons pure vanilla extract
Instructions
Recipe Prep
- Preheat the oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan.
- Shred the unpeeled zucchini on the large holes of a box grater and weigh out 240 grams. Do not squeeze to remove any moisture. Set aside until ready to use.
Make the Batter
- Place the flour, baking powder, and salt in a medium sized bowl and whisk for 30 seconds to thoroughly combine.
- Place the granulated sugar, brown sugar, cinnamon, nutmeg, and cloves in a large bowl and whisk to combine. Use your fingers to break of any large clumps of brown sugar.
- Add the eggs and whisk for 1 minute to incorporate the eggs. Add the oil and whisk vigorously until the oil is well combined.
- Add the zucchini to the bowl. Switch to a spatula and mix the zucchini into the wet ingredients. Add half of the dry ingredients and fold them into the wet ingredients until no streaks of flour remain. Repeat with the remaining flour.
- Spoon the batter into the prepared pan. Make sure to scrape the bowl thoroughly.
Bake the Bread
- Place the loaf pan in the oven and bake for 55-60 minutes or until the internal temperature in the center registers 200°F in the center with an instant-read thermometer.
- Remove the loaf from the oven and set the pan on top of a wire rack. Run a knife around the sides of the pan to loosen the bread. Let it sit for 10 minutes. Slowly turn the pan oven and invert the loaf onto the wire rack. Turn the bread right side up and let it cool for at least 30 minutes before cutting into it.
Storing the Bread
- The bread can be stored at room temperature wrapped in plastic for up to 4 days.
Notes
Serving Suggestions: This zucchini bread tastes great plain and while it is still warm from the oven. For extra richness, spread the slice with butter and sprinkle with a little seat salt.
Weigh the ingredients: Weigh the flour and the shredded zucchini to ensure you have the right amount. I like weighing the zucchini instead of just using cups, because the amount can vary depending on how it is packed into the cup.
Freezing the Bread: Wrap the loaf tightly in plastic, then foil or a freezer bag, and freeze for up to 3 months. Thaw wrapped at room temperature. Warm in the microwave for 10 to 15 seconds, or a few minutes in a 300°F oven for a firmer edge.
Using a 9x5-inch loaf pan: This recipe can be made in a slightly large loaf pan. The bake time will vary so start checking for doneness at 40 minutes of baking.
Nutrition
Calories: 274kcal | Carbohydrates: 61g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 183mg | Potassium: 193mg | Fiber: 2g | Sugar: 25g | Vitamin A: 97IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 2mg