Looking for ways to use up the abundance of zucchini you have from the garden this summer? Try making this classic zucchini bread! Fresh, grated zucchini, combined with warm spices like cinnamon and allspice make this spiced zucchini bread moist and flavorful, and the perfect summer treat!
I don’t know about you, but zucchini bread is a treat I grew up having every summer and even into the fall. Zucchini bread is such a classic and is an excellent way to use up the abundance of zucchini you’ve gotten from your garden or the farmer’s market! This recipe is really simple and delicious and something the whole family will enjoy!
Quick breads, like my sweet potato bread and banana nut bread are my favorite to make because they’re easy to whip up, you can make several loaves at a time and freeze them to have on hand for busy mornings when you’re rushing out the door or for a quick and easy snack. If you’ve never tried making a quick bread, I encourage you to try!
PIN FOR LATER!
TOOLS YOU MAY NEED
- Large mixing bowl
- Mixing spoon
- Spatula
- Measuring cups and spoons
- Vegetable peeler
- Cutting board and knife
- Box grater or grating attachment for food processor
- Loaf pan
NOTES
- You can use fresh or frozen shredded zucchini in this recipe.
- Prepare your loaf pan by adding a small amount of vegetable or coconut oil and rubbing it on all sides. Then add your parchment paper on top. The oil will help the parchment paper stick to the sides and be easier to work with.
- To freeze this spiced zucchini bread, simply wrap the cooled loaf (whole, not cut) in a few layers of plastic wrap. Place the loaf in a gallon freezer bag, making sure no air is left in the bag, and place in the freezer. Ideally, it’s best to eat within 4 months of freezing.
- Store the bread in an airtight container on the counter for up to three days. You can also store it in an airtight container in the refrigerator for up to a week.
HOW TO MAKE ZUCCHINI BREAD FROM SCRATCH
Wash, dry and peel one medium sized zucchini.
Using a box grater or the grating attachment of a food processor, shred the zucchini and set aside.
In a large mixing bowl, combine the flour, sugar, cinnamon, allspice, baking powder, baking soda and salt. Then add in the vegetable oil, apple juice, eggs and vanilla extract and mix until just combined. Lastly, fold in the shredded zucchini with a spatula.
Add the batter into your prepared loaf pan and bake at 350 degrees for 50 minutes. Use a toothpick or cake tester to ensure it is fully baked. Now it’s time to enjoy!
Spiced Zucchini Bread
Equipment
- Large mixing bowl
- Mixing spoon
- Spatula
- Measuring cups and spoons
- Vegetable peeler
- Cutting board and knife
- Box grater or grating attachment for food processor
- Loaf pan
Ingredients
- 1 ¾ cups all purpose flour
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 1 tsp allspice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup shredded zucchini
- ½ cup vegetable oil
- ½ cup apple juice
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Wash, dry and peel one medium sized zucchini.
- Using a box grater or the grating attachment of a food processor, shred the zucchini and set aside.
- In a large mixing bowl, combine the flour, sugar, cinnamon, allspice, baking powder, baking soda and salt. Then add in the vegetable oil, apple juice, eggs and vanilla extract and mix until just combined. Lastly, fold in the shredded zucchini with a spatula.
- Add the batter into your prepared loaf pan and bake at 350 degrees for 50 minutes. Use a toothpick or cake tester to ensure it is fully baked. Now it's time to enjoy!
Notes
- You can use fresh or frozen shredded zucchini in this recipe.
- Prepare your loaf pan by adding a small amount of vegetable or coconut oil and rubbing it on all sides. Then add your parchment paper on top. The oil will help the parchment paper stick to the sides and be easier to work with.
- To freeze this spiced zucchini bread, simply wrap the cooled loaf (whole, not cut) in a few layers of plastic wrap. Place the loaf in a gallon freezer bag, making sure no air is left in the bag, and place in the freezer. Ideally, it’s best to eat within 4 months of freezing.
- Store the bread in an airtight container on the counter for up to three days. You can also store it in an airtight container in the refrigerator for up to a week.
LOOKING FOR MORE QUICK BREAD RECIPES?
Looking for more quick bread recipes like this spiced zucchini bread? Check these out:
- Easy and Delicious Banana Nut Bread
- Easy Spiced Apple Pecan Bread
- Sweet Potato Bread
- Blueberry Muffin Bread
Did you make this spiced zucchini bread? If you enjoyed it, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
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