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Zucchini Spice Bread


Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, October 2003


  • 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


  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. 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. 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.

Reviews Add a comment

  • handson732
    5 AUG, 2017
    How much zucchini by weight?
  • hornstjl_631939
    5 SEP, 2016
    Made this recipe today and it turned out amazing. It is so moist and delicious. I would definitely make this again!
  • ALR4924839DW
    15 MAY, 2016
    Wondering can you use butter in stead of oil and would it be the same amount?
  • ALR4924839DW
    22 APR, 2016
    The bread was good. And to get my boyfriend to eat veggies this is a sneaky way I can do it. I loved the spice to the bread and how moist it was. The only change in made is I added raisins to it and I did not have any ginger at the time so still making it it turn out very good, so now that I do it the same way all the time.
  • nikegolfer9
    11 OCT, 2015
    I have made this recipe many times and people always ask for the recipe! You can't even taste the zucchini and it is so buttery and rich!
  • kararichardsonwhitely
    23 JUL, 2015
    I made this but used apple sauce and coconut oil instead of the vegetable oil. I also added some caramel crunchy things on top. Super delicious.
  • MS12091863
    19 AUG, 2014
    Forgot to mention: to make this recipe into muffins, I adjusted the baking time to about 25 minutes.
  • MS12091863
    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?