Description

A moist, spiced zucchini bread that uses a blend of butter and oil for richness without greasiness. This easy recipe features warm cinnamon, nutmeg, and cloves, making it perfect for using up garden zucchini or as a comforting autumn treat.

Ingredients

Scale

2 cups packed grated zucchini (about 400g)
1/2 cup unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/2 cup white chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
Wash and grate the zucchini using the large holes of a box grater. Measure out 2 cups packed zucchini.
In a large mixing bowl, whisk together the melted butter, vegetable oil, sugar, eggs, and vanilla extract vigorously for about a minute until glossy and slightly thickened.
Fold the shredded zucchini into the wet mixture using a spatula until just combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Pour the dry ingredients into the wet mixture. Gently fold together until the flour just disappears; do not overmix. Fold in optional nuts or chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze the water out of the zucchini, as it keeps the bread moist. Ensure eggs and butter are at room temperature to prevent curdling. If the top browns too quickly, cover loosely with foil for the last 10 minutes. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24
Sodium: 250
Fat: 12
Saturated Fat: 6
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: zucchini bread, cinnamon spice cake, dessert bread, easy baking, garden zucchini recipes, moist bread, autumn baking