Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Zucchini Spice Bread 3.4 (835) 51 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 10 mins Servings: 12 Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York. Ingredients Nonstick cooking spray 1 large zucchini 1 cup packed light-brown sugar 2 tablespoons granulated sugar ⅔ cup vegetable oil 2 teaspoons vanilla extract 2 large eggs 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda 1 ½ teaspoons ground cinnamon ¾ teaspoon ground nutmeg ¼ teaspoon ground ginger ⅛ teaspoon ground cloves ¾ teaspoon salt Directions 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. 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. 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. Cook's Notes 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. Rate it Print