Classic Zucchini Bread with Warm Spices

Elenor Craig

This moist and spiced zucchini bread is a comforting bake that pays homage to rustic American farmhouse kitchens. Loaded with freshly shredded zucchini, earthy cinnamon, and a hint of vanilla, it’s the perfect way to use up seasonal summer squash while creating a warm, inviting loaf that tastes even better the next day. Whether served for breakfast, dessert, or a midday snack, this timeless quick bread never fails to satisfy with its tender crumb and aromatic spices.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Bread

Cuisine American

Servings slices

Calories 333 kcal

Equipment

Mixing bowls
Box grater
9x5-inch loaf pan
Oven
Rubber spatula
cooling rack

Ingredients

1 ½ cups all-purpose flour sifted for best texture
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon freshly ground if possible
¼ teaspoon ground nutmeg
1 cup granulated sugar
⅓ cup neutral oil like grapeseed or vegetable oil
2 large eggs room temperature
1 teaspoon vanilla extract pure, not imitation
1 cup zucchini freshly grated, do not peel; packed and lightly squeezed
½ cup chopped walnuts or pecans ; optional, toasted for extra flavor

Instructions

Preheat the oven to 325°F (165°C). Butter and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a separate bowl, whisk the sugar, oil, eggs, and vanilla extract until smooth and slightly pale. This helps incorporate air for a lighter crumb.
Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix, or the bread could become tough.
Gently fold in the grated zucchini and nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan on the counter to eliminate any air pockets.
Bake in the center of the oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and springy to the touch.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps the texture set perfectly.

Notes

For a healthier version, swap half the flour with whole wheat flour and reduce sugar to 3/4 cup.
Add lemon zest or orange zest for a bright citrus twist.
To make it gluten-free, use a 1-to-1 gluten-free all-purpose blend.

Nutrition

Calories: 333kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 253mgPotassium: 118mgFiber: 1gSugar: 26gVitamin A: 101IUVitamin C: 3mgCalcium: 42mgIron: 2mg

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