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Zucchini Bread


Resist temptation and don't eat this bread for 24 hours.

The aroma of this Zucchini Bread is outstanding.

Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc.
If you want to get more vegetables into your diet, this is the way to do it. The spices, including ginger, are what really make this bread so special.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes


  • 3 cups flour
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon*
  • 1/2 teaspoon nutmeg*
  • 1/4 teaspoon allspice*
  • 1/2 teaspoon ginger*
  • ----
  • 3 eggs
  • 1 cup vegetable oil
  • 1-1/2 teaspoon vanilla
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • ----
  • 2 cups grated zucchini (apprx. one 12-inch long zucchini)
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup chopped and lightly toasted pecans**


Preheat oven to 350 degrees F. Grease and flour 2 loaf pans. With a wire whisk combine first set of ingredients. In a separate bowl, combine the second set of ingredients. Gradually add the dry ingredients to the wet. Combine, but don't over mix. There will still be lumps. Stir in zucchini, ginger and nuts***. Spoon into pans.

Notes in the Margin:

*Or use 3-1/4 teaspoons of Mixed or Pumpkin Pie Spice
**Or other toasted nuts such as walnuts.
***You must resist the temptation to add liquid as this batter is a little thicker than normal. Not to worry. The zucchini will let some liquid out as the batter bakes.
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