Last Updated on September 27, 2021 by Ellen Christian
This Spiced Zucchini Bread recipe is one of my favorite ways to use up zucchini during the summer. I think it tastes a lot like the Emeril zucchini bread recipe!
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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 recipe will give you another way to use them up.
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.
There are many different ways to make this popular quick bread so you can adjust the additions to make it your own. Just follow the main directions to make sure that it comes out OK.
Do you squeeze water out of zucchini for bread?
Some recipes tell you to do this and some don’t. But, unless your zucchini is very wet, you really don’t need to do this. And, if you do, you might be removing some of the moisture that your bread recipe needs to be moist. It’s not necessary for my spiced zucchini bread recipe.
Do you grate zucchini with skin on for zucchini bread?
Yes. Do not remove the skin before you grate it. It helps to give the zucchini form when you bake with it. It will melt into the bread when you bake it so it really isn’t necessary. Plus,
it’s full of lots of vitamins!
Why is my zucchini bread so heavy?
If you add too much leavening, you risk it rising to the top in bubbles rather than dispersing through the bread to give it a lighter texture. Make sure that you measure the ingredients carefully so that this doesn’t happen. And, don’t over mix the batter.
Why is my zucchini bread raw in the middle?
Check your oven temperature. If your temperature is too high, the outside of your spiced zucchini bread will cook before the inside does. An oven thermometer can help you make sure that your bread cooks evenly.
Zucchini bread variations
Consider adding in a few of these for a different taste.
- Chopped nuts
- Chocolate chips
- Dried cranberries
- Crushed pineapple
More zucchini recipes
- 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.
Amount Per Serving: Calories: 1749Total Fat: 53gSaturated Fat: 5gSodium: 3018mgCarbohydrates: 259gSugar: 10gProtein: 57g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six 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.