Description
A warm, spiced zucchini bread packed with zucchini’s natural moisture, cinnamon, nutmeg, and a healthy balance of sweetness. Perfect for breakfast or a cozy snack.
Ingredients
2 ¾ cups all-purpose flour
1 cup neutral oil (like canola)
2 cups grated zucchini (moisture squeezed out)
1 cup packed light brown sugar
½ cup honey or maple syrup
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
3 large eggs (room temperature)
1 tsp vanilla extract
2 tsp baking soda
¼ tsp salt
Instructions
Preheat oven to 350°F (180°C). Grease 2 (9x5x3-inch) loaf pans with cooking spray or oil
Whisk flour and baking soda in a large bowl; set aside
In a separate bowl, mix brown sugar, honey/maple syrup, and oil until well combined
Add eggs one at a time, beating well after each addition; stir in vanilla extract
Toss grated zucchini in a clean kitchen towel to squeeze out excess moisture
Fold zucchini into wet ingredients
Add dry ingredients and spices (cinnamon, nutmeg, cloves); mix until fully combined
Pour batter into prepared pans
Bake 50–60 minutes until a toothpick inserted in center comes out clean
Let cool in pans for 10 minutes; transfer to wire racks to cool completely
Notes
Add ½ cup chopped walnuts/pecans for extra flavor
Fully cooked, store in airtight container up to 3 days
Ensure zucchini is well-squeezed to avoid a gummy center
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 215
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg