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Zucchini Spice Bread

If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven.

  • prep: 15 mins
    total time: 1 hour 10 mins
  • servings: 12

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Ingredients

  • Nonstick cooking spray
  • 1 large zucchini
  • 1 cup packed light-brown sugar
  • 2 tablespoons granulated sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups 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

Directions

  1. Step 1

    Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.

  2. Step 2

    Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

  3. Step 3

    Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Source
Everyday Food, September 2003

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Reviews (47)

  • leahprashad 19 Aug, 2014

    Forgot to mention: to make this recipe into muffins, I adjusted the baking time to about 25 minutes.

  • leahprashad 17 Aug, 2014

    I made these into muffins (used a standard 12 muffin pan). Otherwise I followed the recipe exactly... and they turned out great!!

  • ToujoursFaim4 14 Aug, 2014

    Instead of brown and granulated sugar can I substitute with honey and/or apple sauce in making quick breads? Will the dough still rise? I try to stay away from cane sugar as much as possible. Thanks

  • Happiness 11 Aug, 2014

    Has anyone tried this recipe using a non-wheat flour? What worked (or didn't) for you?

  • joycemosby 11 Aug, 2014

    Large zucchini means what. Shouldn't you use how many cups? I have had zucchini up to 16 or so inches. That would be way too much for that amount of flour.

  • MirToniR 14 Jul, 2014

    Fabulous recipe and easy to make. Planned to take the zucchini bread on a weekend away. Cooled it, wrapped it up and put it in a Ziplock bag just as a previous reviewer suggested. It turned out delicious! Will definitely make again.

  • geekella 11 Jul, 2014

    This recipe is wonderful!

  • hmiccio 23 Sep, 2013

    My family loves this bread! I personally like that you can really taste the sweetness of the brown sugar and just the right dose of it. My older son doesn't like zucchini much, or veggies, for that matter. So, this is a good way to get him to eat veggies - whatever works and being tasty is a definite plus.

  • Christine Ortiz 27 Aug, 2013

    This recipe is awesome! It's best if you cool it and place it in a ziplock bag overnight and slice the following day! Super moist!

  • Sarah Elizabeth 11 Aug, 2013

    This turned out very well. I am trying not to use vegetable oil these days so I substituted it with coconut oil which was great! I recommend this recipe for sure.

  • motherwell2 1 Aug, 2013

    I have modified this recipe to make it healthier. I use only 1/2 cup of brown sugar. 1/4 cup of oil plus 1/3 unsweetened applesauce. I use 3/4 cup of flour and add 1/4 cup ground flax seed meal. I increased the spices but that is a personal taste. Bake as directed. I find that using a 9 by 3 pan only takes 45 minutes. I store the cooled cake in the refrigerator and it stays moist and delicious.

  • AmandaG1313 14 Jul, 2013

    I will never use another recipe again! Moist and delicious with the perfect amount of spice. Easy recipe; my five year old daughter enjoyed helping me bake it and enjoyed eating it even more!

  • Amy Reynolds 17 Sep, 2012

    I made this over the weekend for some friends: we all loved it! It was so yummy! We especially loved the flavour of the spices. The bread is quite moist, so I'd deffo suggest using a very fresh courgette/zucchini (as over-ripe ones get quite watery). We sliced the bread and put it under the broiler/oven grill just to toast it up a bit -- and served with butter!

  • Scottmadison 11 Aug, 2012

    Please... Who are these people who keep pointing out that this is a dessert, and NOT a vegetable dish? Really?... I wouldn't have guessed. Just enjoy this delicious recipe and stop raining on everyone's parade! You probably also feel the need to point out that an orange Popsicle does not equal a serving of fruit.

  • chaos 14 Jul, 2012

    The most amazing zucchini bread recipe ever. all other ones are bland in comparison. BTW, add walnuts - it's naked without them.

  • brigitte1981 21 Dec, 2011

    Also, I made this with many variations, so I think it's foolproof! I'm visiting Turkey, and they don't have brown sugar here, so I just used half a cup of white. I had no vanilla on hand, so I added some lemon zest. I cut down on the oil a bit, and because I didn't have a loaf pan, I baked mine in a small casserole dish for about 25 minutes, and it was perfect! Also, I've noticed people commenting that they used Bisquix for a fluffier loaf. Instead of that, I just upped my baking powder to 1tspn

  • brigitte1981 20 Dec, 2011

    Please people, please! It's been noted before, but I'll repeat: this is a TREAT! Just because there is a vegetable in the contents, does not mean you can pat yourselves on the back for eating your greens! Check out the carbs, fat and sugar, and remember, this is a sweet indulgence, not your daily serving of fresh veg!

  • BlueEyedBaker 30 Sep, 2011

    Love this recipe! My family loved it so much that another loaf was quickly made while we were devouring the first! I used all whole wheat flour, all coconut oil, and half the sugar ratio ~ turned out wonderfully moist and full of spiced flavor. Especially good with cream cheese spread on top of slices!

  • AngelinaAurora 31 Aug, 2011

    Wow! So delicious and moist and the spices are perfect. I used coconut oil instead of veg oil and substituted 1/2 cup of whole wheat cake and pastry flour for 1/2 of the a.p. I have also added about 1/2 a cup of walnuts which was great.

  • Lorisworld 28 Aug, 2011

    I also used applesauce instead of oil, added 1/2 cup walnuts, and raisins. It was a winner today at my house.

  • Lorisworld 28 Aug, 2011

    Delicious and oh so moist! The spice flavors are "deep" reminded me of my grandmas when I was little. Will definitely make again and again.:)

  • PDXmommy 5 Aug, 2011

    Delicious! But keep an eye on the zucchini--as pp noted, one "large" zucchini can easily yield 3+ cups. So grate 1.75 cups as indicated in the recipe so bread isn't overly moist.

  • iamstephanie 30 Jul, 2011

    Perfect way to use overgrown zucchini. One LARGE zucchini made 2 loaves. A vegetable dish that the whole family loves!

  • Jazznkate 13 Feb, 2011

    Under directions....#1. 1 large zucchini yields approx. 1 3/4 cups.

  • neffie 29 Jan, 2011

    I made several of these breads in the mini size to give as holiday gifts....it is a wonderful bread and the spices add great flavor. I also used canola oil instead of the veggie oil. I still have one more in the freezer to enjoy with my coffee some morning soon.

  • JLaRosa 14 Oct, 2010

    This is a great way to use up extra summer squash, especially the big ones that friends bring you! I used a little extra zucchini and replaced the oil with applesauce and it was delicious! Whole family loved it and is asking for it for the holidays already. Nice, easy recipe!

  • bkpeschell 17 Aug, 2010

    Please be more accurate in measurements with your recipes. 1 large zucchini does not give any specific amount and is subjective to the persons's eye.

  • k9dancer 5 Aug, 2010

    Patti asked about an oil substitute: applesauce works great! Your breads and muffins will be very moist, and might take a few minutes longer to cook, but I actually think they taste better and have a nicer texture than using the oil. A friend has always used Splenda in place of the sugar, and she says it works fine.

  • Veridical_Angel 23 Mar, 2010

    Betsy,
    That's why we put a crouton on our sundae. It makes it a salad..... LOL

  • sheryll2006 30 Jan, 2010

    Can you use frozen shredded zuchinni? I have so much of it in my freezer.

  • BreeLeeD 8 Oct, 2009

    Delicious! I used four smallish zucchinis and added 1/2 cup raisins.

  • betsyrisch 7 Feb, 2009

    Tasty- yes. But, please, people...don't kid yourself. Eating 1/12th of a large zucchini is not really sneaking any significant amount of veggies into anyone's diet. And the sugar and fat, offset any minor benefit of that little bite of zucchini. I'm not saying this bread is a bad thing- but don't fool yourself- it's essentially a dessert when it includes a cup of sugar.

  • Motzart310 7 Jan, 2009

    Yummie- i add 1/2 c of walnuts (chopped), I have been making this for a year and my son who is now 5 cant get enough of this bread.

  • LIChick 23 Sep, 2008

    Does anyone have the nutritional info on this recipe? It's generally located in the back of the magazine. My son has Diabetes and we need the carb counts for his meals. This is a great snack (veggies) for kids. Since I liked the recope, I tore it from the mag (to save space). Much thanks!

  • ginabe 8 Sep, 2008

    I've made this several times and add mini chocolate chips. It's a great recipe.

  • lemonylulu 29 Aug, 2008

    Made it, loved it! I think it would be delish with some cream cheese frosting too...mmmmmm.

  • fwickafwee 27 Aug, 2008

    I've made this twice now, first time I used way too much zucchini and it was too moist. This time I kept the zucchini content at approximately 2 cups, and it came out perfect!

  • Scouterbean 19 Aug, 2008

    Try substituting apple sauce for the oil. Keeps the moisture you need without the fat and calories!

  • snowroad 19 Aug, 2008

    I'm munching on a piece of this delicious loaf as I type, still warm, with just a touch of butter (well, lactose free margarine!)......first time making this one, delighted with the smooth texture

  • pattichilescrowe 19 Aug, 2008

    I tried it again, this time I added 1 medium sized grated carrot. I think it made it sweeter and added some color too.
    A truly easy bread to make. I wish there was a substitute for using so much oil though! This seems unhealthy.

  • Calia 15 Aug, 2008

    This is a great recipe - easy to make and very popular in my house! To giddygirl30... the recipe calls for 1 3/4 cups shredded zucchini. Enjoy :)

  • Giddygirl30 8 Aug, 2008

    what is a Large zucchini? I have big and then I have bigger! is there an estimated amount??

  • stylegirl 30 Jul, 2008

    I make this recipe all the time! It is perfect and great to make now with all the fresh zucchinis in the garden

  • krisx2 30 Jul, 2008

    This bread turns out moist, springy and delicious. Instead of cloves I used allspice. I added 1/2 cup of milk chocolate chips and 1/2 cup of raisins (didn't adjust the sugars), and it was very good!

  • laurelbaum 12 Jul, 2008

    I have been making this bread every summer since it made an apperance in the Everyday Foods Mag. I love it! i cut the sugar by a third and add dark chocolate chips to the recipe. TDF!

  • pattichilescrowe 10 Jun, 2008

    Very easy to follow. I added chocolate chips and chopped pecans/nuts for added flavour. And a dash of All-Spice.
    Thank goodness I did as I found it to be pretty plain overall for my tough tasters at home! I also added some chocolate chips and nuts to the top before cooking for a nicer appearance.
    Great way to sneak in zucchini into your diet. A great bread.

  • menubia 3 Jan, 2008

    The best recipe for Zucchini Bread I have ever tried. The recipe was super easy to follow, and comes out delicious every time I've made it, which is about 20 times since November. I made small breads and gave them away as holiday gifts to friends and family, and only received praise from the recipients. I added chopped pecans and the recipe was still delicious. The bread is a great way to get vegetables into my young nieces and nephews!