Big Zucchini Ginger Bread
Dive into the warm, spiced flavors of Big Zucchini Ginger Bread, a delightful twist on classic zucchini bread that’s bursting with aromatic ginger and earthy undertones of cinnamon and nutmeg. This moist, tender loaf features finely grated zucchini for a touch of natural sweetness and moisture, while bits of crystallized ginger add a zingy, chewy surprise in every bite. Optional chopped walnuts or pecans lend a subtle crunch, making this bread perfectly balanced in texture and flavor. With just 20 minutes of prep time and an hour of baking, this recipe is the ultimate crowd-pleaser for brunch spreads, tea-time treats, or an indulgent snack. Whether served plain or slathered with butter, this easy-to-make ginger zucchini bread will have your kitchen smelling heavenly and your taste buds begging for more.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 1.25 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 teaspoons Vanilla extract
- 0.75 cups Vegetable oil
- 2 cups Grated zucchini
- 0.25 cups Crystallized ginger, finely chopped
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
In another bowl, beat the eggs until light and fluffy. Add the granulated sugar, brown sugar, vanilla extract, and vegetable oil, whisking until smooth.
Gradually stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Gently fold in the grated zucchini, crystallized ginger, and chopped nuts (if using) to distribute evenly.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve plain or with a smear of butter, and enjoy your Big Zucchini Ginger Bread!
Nutrition Facts
Calories |
4510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 609.3 g | 222% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 362.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 374 mg | 29% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
