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Every summer when my garden overflows with zucchini I turn to this moist spiced zucchini bread to transform those extra vegetables into something everyone in my family wants to slice. This easy quick bread comes together with a handful of everyday ingredients and is packed with warm cinnamon and allspice. It has become a kitchen tradition when the weather is warm and baskets of zucchini fill my counter.
I still remember baking this with my daughter for the first time on a rainy afternoon. She could not believe there were vegetables inside once she tasted it. Now it is the first thing we bake together when we see zucchinis at the grocery store.
Ingredients
- Zucchini: Look for firm brightly colored zucchini without soft spots. You want about one pound washed and ends trimmed. Medium zucchinis shred best for bread.
- Sugar: Adds sweetness and helps keep the bread moist. Split amount is for both the zucchini and the main batter.
- Unsalted butter: Gives richness and flavor. Melt it but let it cool so it does not cook the eggs.
- Eggs: Provide structure and stability. Use large eggs for best results.
- Plain Greek yogurt: Adds tang and creaminess. Full-fat makes the bread extra tender. Be sure it is plain not sweetened or flavored.
- Fresh lemon juice: Brightens the flavor and balances the richness.
- All-purpose flour: Classic base for quick bread texture. Spoon and level your flour for accuracy.
- Baking soda and baking powder: Both are needed for the perfect rise and crumb. Make sure they are fresh.
- Cinnamon and allspice: Brings warmth and coziness to every bite. Use fresh spices for the best aroma.
- Salt: Enhances the flavor of the bread. Taste a pinch to make sure it is clean and not metallic.
Step-by-Step Instructions
- Prepare the zucchini:
- Wash your zucchini and trim both ends. If you have a large zucchini cut it lengthwise and scoop out the seeds. Grate either with a box grater or food processor for fine even shreds. Toss with two tablespoons sugar and scatter onto a clean towel in a colander. Let it drain over the sink or bowl for thirty minutes. Once time is up squeeze the shreds inside the towel to remove as much liquid as possible.
- Prepare the loaf pan and oven:
- Heat your oven to 350 degrees. Take a nine by five inch loaf pan and either grease it well or line it with parchment paper. This helps the loaf release cleanly.
- Mix the wet ingredients:
- In a large mixing bowl whisk together the remaining sugar melted and cooled butter eggs yogurt and lemon juice. Whisk until fully combined and smooth.
- Combine dry ingredients:
- Add flour baking powder baking soda cinnamon allspice and salt right into your wet mixture. Use a gentle hand to stir the batter until about three quarters combined.
- Fold in the zucchini:
- Add in your drained zucchini shreds and fold just until no dry flour remains. Try not to overmix to keep your bread tender.
- Bake the bread:
- Scrape the batter into your prepared loaf pan and smooth the top. Slide into the oven and bake for forty to fifty minutes. The loaf is finished when golden brown on top and a skewer poked in the center comes out clean. If the loaf starts browning too soon lay a loose piece of foil over top.
- Cool and serve:
- Allow the loaf to rest for ten minutes in the pan. Run a knife along the edges and lift onto a wire rack. Let it cool at least one hour before slicing to keep the crumb moist and tender.
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Cinnamon is my secret favorite ingredient here. It reminds me of my grandma’s spice cabinet and the scent fills the house in the best way. I still have a worn wooden spoon she used to stir quick breads and I use it each summer for this zucchini bread.
Storage Tips
Let the loaf cool fully before wrapping. Store at room temperature wrapped in plastic or foil for up to three days. For longer storage refrigerate up to a week or freeze individual slices tightly wrapped. Thaw on the counter or warm in the toaster.
Ingredient Substitutions
No Greek yogurt You can swap regular plain yogurt or sour cream with similar results. For dairy free use a thick coconut yogurt and swap butter for a mild vegetable oil.
If you are out of allspice simply use a combination of nutmeg and cloves. Fresh lemon juice is best but bottled can work in a pinch.
Serving Suggestions
Slice thick and toast lightly then add butter for breakfast. A little honey or cream cheese is delicious on top. Serve with coffee or even cut into cubes for a brunch bread basket.
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A Quick History
Zucchini bread became popular in American kitchens in the 1960s and 1970s when home cooks began baking with garden produce and seeking ways to use bumper crops. This style of quick bread is closely linked to banana bread and is beloved for turning an abundant summer vegetable into a sweet treat.
Frequently Asked Questions
- → How do I prepare the zucchini for baking?
Wash and trim the ends, then grate. If using a large zucchini, remove the seeds before grating and squeeze out excess liquid.
- → Can I use Greek yogurt substitutes?
Yes, sour cream or regular plain yogurt are good alternatives and will keep the loaf moist.
- → Why is parchment paper used in the loaf pan?
Parchment helps the loaf release easily and prevents sticking, making cleanup simple.
- → How do I know when the bread is done?
Insert a skewer into the thickest part; if it comes out clean, the loaf is ready to cool.
- → Can I add nuts or chocolate chips?
Absolutely! Fold in chopped walnuts or chocolate chips for extra flavor and texture before baking.
- → How should I store leftovers?
Store the loaf wrapped at room temperature for up to two days, or refrigerate for longer freshness.