This zucchini bread is a tender, warmly spiced loaf made with two cups of grated zucchini and a flavorful blend of ground cinnamon, nutmeg, and clove. Vegetable oil keeps the loaf soft and even for days.
A Touch of Nostalgia
Zucchini bread was a childhood staple. From late summer through early fall there were multiple loaves each week. I decided to add this recipe to the blog out of nostaglia and fun memories.
My mom used the recipe from Betty Crocker 1970's cookbook. Rather than copy that recipe, I decided to make a version with less sugar and fall spices, similar to my pumpkin bread and banana pumpkin bread.
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Cheryl's Baker's Notes
- Weigh the grated zucchini. Weighing the grated zucchini ensures you have the right amount every time. There is no need to squeeze the zucchini since that moisture is what helps this quick bread stay moist for days.
- Baking powder only, no baking soda. A lot of recipes use baking soda or a combination of baking soda plus baking powder. While light brown sugar and and zucchini are mildly acidic, the amount of acid can vary, therefore I only use baking powder to avoid the possibility of baking soda that hasn't been neutralized and leaving a soapy, metallic taste.
- Cinnamon+nutmeg+clove. When I was testing this recipe I discovered that more was better. These three spices work together to add warmth, flavor, and balance the sweetness of the sugar.
- Internal temperature check. Sticking a toothpick in the center to check for doneness is the traditional method, but an instant-read thermometer is reliable every time.
Zucchini Bread Ingredients
- Fresh Zucchini: Buy fresh zucchini, as in you just bought it from the grocery store or picked it from your garden. Zucchini that's been sitting on the counter too long may have lost too much of its moisture. Don't use frozen zucchini as that will add too much moisture to the bread.
- Spice Blend: This blend of spices gives my recipe its unique flavor. Most recipes just use cinnamon, but the combination of cinnamon, nutmeg, and clove give an all around flavor. If you don't have clove, replace it with 1/4 teaspoon allspice or ground ginger.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Super Moist Zucchini Bread
Step 1: Grate the zucchini on the large holes of a box grater.
Step 2: Whisk together the sugar, brown sugar, and spices.
Step 3: Add the eggs and whisk until thoroughly combined.
Step 4: Add the oil and whisk vigorously to ensure the oil is thoroughly mixed it.
Step 5: Fold in the shredded zucchini.
Step 6: Add the flour in two batches and fold in until there are no white streaks.
Step 7: The batter will be slightly lumpy which is okay.
Step 8: Pour the batter into the prepared loaf pan
Step 9: Bake until the bread has risen, is dark golden brown and the internal temperature registers at 200°F.
Step 10: Let it cool for 10 minutes in the pan then invert it onto to wire rack to finish cooling.
Commonly Asked Questions
Yes, you can make muffins with this recipe. Use regular 12-cup muffin pan.
Yes, this recipe can be doubled to make two 8.5 x 4.5-inch loaves.
If you make this old-fashioned zucchini bread please leave a rating and a comment below.
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Zucchini Bread with Cinnamon, Nutmeg, and Clove
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.
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