Martha Stewart Zucchini Spice Bread

Martha Stewart zucchini spice bread is an easy summer recipe that layers cinnamon, nutmeg, ginger, and cloves into a moist loaf. Grated zucchini melts into the brown sugar batter, so every slice stays tender for days on the breakfast table.

Serve thick slices with coffee at a weekend brunch or wrap the loaf as a potluck gift. Don’t squeeze the grated zucchini before mixing, because that liquid is what gives the bread its soft crumb.

Martha Stewart Zucchini Spice Bread

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

260

kcal

A fragrant, golden-crusted loaf with a soft center threaded with warm spices and flecks of grated zucchini.

Ingredients

• Nonstick cooking spray
  

• 1 large zucchini
  

• 1 cup packed light-brown sugar
  

• 2 tablespoons granulated sugar
  

• 2/3 cup vegetable oil
  

• 2 teaspoons vanilla extract
  

• 2 large eggs
  

• 1 1/2 cups all-purpose flour
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 1 1/2 teaspoons ground cinnamon
  

• 3/4 teaspoon ground nutmeg
  

• 1/4 teaspoon ground ginger
  

• 1/8 teaspoon ground cloves
  

• 3/4 teaspoon salt
  

Directions

• Preheat the oven: Preheat oven to 350°F. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside.
• Grate the zucchini: Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Mix the dry ingredients: Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Bake the bread: Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes.
• Cool and slice: Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Tools for this recipe

• USA Pan 1-pound loaf pan, OXO 4-sided box grater, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add chocolate chips or nuts to this zucchini bread?

Add 3/4 cup of chocolate chips (regular or mini) for extra sweetness, or stir in 1/2 to 3/4 cup chopped toasted pecans or walnuts for crunch. Fold them into the batter right after the zucchini, and bake as directed.

How should I store zucchini spice bread?

Wrap the cooled loaf tightly and keep it at room temperature for up to 4 days, or refrigerate for up to 1 week. For longer storage, double-wrap in plastic wrap and then foil before freezing for up to 3 months.

Do I need to squeeze the moisture out of the grated zucchini?

No. Grate 1 large zucchini on the large holes of a box grater to get about 1 3/4 cups of shreds, and stir them straight into the batter. That moisture is what keeps every slice tender, so squeezing it out would dry the bread.

Can I bake this in muffin tins or mini loaf pans instead?

Yes, and minis make great gifts. Pour the batter into greased muffin cups or mini loaf pans and start checking for doneness at 20 to 25 minutes, since smaller portions bake faster than the full loaf.

How do I know when zucchini spice bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean with no wet batter, the bread is ready. The bake time ranges from 45 to 55 minutes depending on your oven, so start checking at the 45-minute mark.