Autumn Spiced Zucchini Bread
Spiced zucchini bread with all the autumn flavors! A warm, comforting zucchini loaf with tons of spice to warm you up on chilly mornings -- the perfect accompaniment to a piping hot cup of coffee!
Servings: 2 loaves or about 18-24 slices
Ingredients
- 3 ½ cups grated zucchini
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt use ½ teaspoon if using unsalted butter/oil
- 1 teaspoon freshly grated ginger I used a mounded teaspoon for a more brilliant pop of flavor
- ¾ cup brown sugar
- ¾ cup sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup oil or melted butter I used ½ cup melted butter and ¼ cup oil
- 1- 2 tablespoons melted butter
- 3 tablespoons turbinado sugar
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray two 9 x 5-inch loaf pans with a light coating of cooking spray. Line the loaf pans with parchment paper. Set aside. Place the grated zucchini in a sieve over a bowl to allow any excess moisture to drain.
- DRY: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt until completely mixed.
- WET: In a large bowl, use a whisk to beat together the brown sugar, sugar, eggs, vanilla extract, grated ginger, and melted butter (or oil) together.
- FOLD: Add the grated zucchini to the flour mixture and fold so that most of the zucchini is nicely coated with the flour mixture. Add the flour mixture in 3 batches to the wet ingredients, stirring just enough to combine with each incorporation. DO NOT OVERMIX.
- BAKE: Divide the batter into the loaf pans equally and bake the bread for 35 minutes. Remove the loaves from the oven and brush with the melted butter. Sprinkle the turbinado sugar on the tops and return to the oven for another 8-15 minutes. The bread should be golden on the outside and a toothpick inserted in the thickest part should come out clean. My bread took exactly 43 minutes, but keep in mind it's always better to underbake and have it moist than to overbake. Let the bread cool for several minutes on a wire rack before removing from the pan. But really, who can wait that long, right? SMELL THE SMELLS.
