Spiced Zucchini Bread
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!
Servings 10 slices
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.