Zucchini Spice Loaf
Elevate your baking game with this moist and flavorful Zucchini Spice Loaf—a delightful blend of warm spices, grated zucchini, and optional add-ins like walnuts and raisins for added texture. Perfectly spiced with cinnamon, nutmeg, and ginger, this loaf strikes the right balance of sweetness with both granulated and brown sugars. The unpeeled zucchini lends incredible moisture to every bite, while simple pantry ingredients come together effortlessly for a comforting treat that's both wholesome and indulgent. Ready in just over an hour, this versatile zucchini bread is ideal for breakfast, a mid-afternoon snack, or a crowd-pleasing dessert. Try this easy zucchini loaf recipe today for a baked good that's as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 2 pieces large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups grated zucchini (unpeeled, about 2 medium)
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt until well combined.
In another bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly thickened.
Add the vegetable oil and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula. Avoid overmixing to keep the loaf tender.
Fold in the grated zucchini with a spatula until evenly distributed in the batter.
If desired, stir in chopped walnuts and/or raisins for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 575.4 g | 209% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 359.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2358 mg | 50% | |
*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.
