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Moist Easy Zucchini Bread Recipe with Warm Spices Perfect for Fall

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A moist and tender zucchini bread infused with warm fall spices like cinnamon, nutmeg, and cloves. Perfect for breakfast, snacks, or a cozy treat any time of day.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups, squeezed dry)
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
  2. Grate about 2 medium zucchinis to yield roughly 2 cups (about 200 grams). Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can.
  3. In a large bowl, whisk together 2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon ground cloves.
  4. In another bowl, whisk ¾ cup (150 grams) granulated sugar with ⅓ cup (80 ml) vegetable oil until smooth. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  5. Add the squeezed zucchini to the wet mixture and stir gently to combine.
  6. Gradually add the dry ingredients to the wet, folding together until just combined. If using nuts, fold them in gently at this point.
  7. Scrape the batter evenly into your prepared pan and smooth the top with a spatula.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Fold batter gently to prevent toughness. Use a coarser grate for zucchini to avoid gummy texture. Tent with foil if top browns too fast. Can substitute brown sugar for granulated sugar for a caramel note. Nuts are optional. For gluten-free, use a 1-to-1 gluten-free flour blend and consider adding an extra egg or yogurt for moisture. Vegan substitutions include flax eggs and coconut oil.

Nutrition

Keywords: zucchini bread, easy zucchini bread, moist zucchini bread, fall spices, cinnamon, nutmeg, quick bread, healthy snack, baking

Find it online: https://larameals.com/moist-easy-zucchini-bread-recipe-with-warm-spices-perfect-for-fall/