Description

A moist, spiced sweet bread that captures the essence of autumn with cinnamon, nutmeg, and ginger. This easy-to-make loaf uses fresh zucchini for tenderness and is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cardamom (optional)
2 medium zucchini (about 1 ½ cups grated)
½ cup (120ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup white or dark chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Grease two 8×4 inch loaf pans and line bottoms with parchment paper.
Wash and trim zucchini ends. Grate zucchini into fine shreds using a box grater (do not squeeze out moisture).
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cardamom until no lumps remain.
In a separate medium bowl, whisk vegetable oil, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Stir with a spatula until just combined; do not overmix.
Fold in grated zucchini (and optional nuts or chocolate chips) until evenly distributed.
Divide batter evenly between the two prepared loaf pans and smooth tops.
Bake for 45-50 minutes, rotating pans halfway through if needed. Bread is done when a toothpick inserted into the center comes out clean or with moist crumbs.
Let bread cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze moisture from the zucchini as it keeps the bread moist. Ensure baking soda and baking powder are fresh for proper rise. Do not overmix the batter to avoid a tough texture. Can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18
Sodium: 180
Fat: 9
Saturated Fat: 1
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: zucchini bread, fall baking, autumn dessert, spiced bread, gluten-free option, cozy recipes, easy bread