Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Last Updated on June 24, 2019 by Ellen Christian
This Spiced Zucchini Bread recipe is one of my favorite ways to use up zucchini during the summer. Every year, I plant zucchini in the garden and every year I find one or two zucchini that grows as big as baseball bats. I try. I really do. But, they hide well. If you’re like me, I hope this list will give you some new ideas.
Spiced Zucchini Bread
I cannot tell you how many times I’ve been asked to bring along this recipe to family functions. The cinnamon and walnuts really give it a unique taste. Although, you can play around with the spices and use a different type of nut or seed when you make it.
- 3 eggs
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 cups grated unpeeled zucchini
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup chopped lightly toasted walnuts or pecans
- cream cheese, at room temperature, for serving (optional)
- Preheat the oven to 325F and grease two 8x4x2 1/2 inch loaf pans.
- In the bowl of an electric mixer, beat the eggs until foamy. Add the vegetable oil, sugar, zucchini, and vanilla extract and mix well. Add the flour, cinnamon, baking soda, salt and baking powder and mix until well blended. Stir in the nuts. Divide the batter evenly between the prepared loaf pans, and tap them gently on the counter to release any air bubbles.
- Bake until the loaves have risen and are golden brown and a tester inserted into the center comes out clean, 55 to 60 minutes. Allow the bread to cool in the pans for 5 minutes; then turn the loaves out onto wire racks to cool.
- Serve the bread warm, sliced and spread with cream cheese if desired.
This recipe is from Farm to Fork by Emeril Lagasse as previously reviewed.
Here are some more recipes you can make to enjoy that leftover zucchini. You’ll want to make sure that you have a spiralizer on hand to turn your zucchini and other summer vegetables into pasta.
- Grilled Lemon Garlic Zucchini
- Zucchini Lasagna Boats
- Parmesan Zucchini and Corn
- Zucchini Meatballs
- Chocolate Zucchini Bread
- One Pot Cheesy Zucchini Rice
- Soft Zucchini Tortilla
- Zucchini Muffins
- Chocolate Zucchini Donuts
- Lemon Zucchini Cake
- Zucchini Mushroom Pasta
- Zucchini Cheddar Scones
- Zucchini Avocado Soup
- Oven Baked Zucchini Chips
- Corn and Zucchini Chowder
- Coconut Flour Zucchini Bread
- Zucchini Tortilla Shell
- Lemon Zucchini Bread
- Zucchini Crust Pizza
- Zucchini Ribbon Lasagna
- Creamy Rigotta Zucchini Noodles
- Turkey Zucchini Cups
- Zucchini Carrot Bread
- Zucchini Chocolate Chip Bread
- Lasagna Roll Ups With Zucchini and Cream Cheese
- Easy Zucchini Fritters
- Zucchini Carrot Slaw
- Cilantro Lime Chicken Zucchini
- Healthy Zucchini Bread
- Simple Roast Vegetables
- Mini Zucchini Muffins
- Double Chocolate Chip Zucchini Streusel Muffins
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.