This fall zucchini bread is the perfect way to enjoy autumn’s cozy flavors while making the most of late-season zucchini. Filled with warm spices, brown sugar, and a hint of vanilla, it’s a moist quick bread that’s perfect for breakfast, snacks, or an afternoon treat. Whether you have a surplus of garden zucchini or just want a comforting bake, this recipe brings together simplicity and seasonal goodness in every slice.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) neutral oil (vegetable, canola, or light olive oil)
- 1/4 cup (60g) unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 2 cups (about 270g, packed and lightly squeezed) grated zucchini
- 3/4 cup (85g) chopped walnuts or pecans (optional)
- 1/2 cup (85g) dark or semisweet chocolate chips (optional)
Instructions
- Prep oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
- Prepare zucchini: Grate zucchini using the large holes of a box grater. Lightly squeeze out excess moisture with a clean kitchen towel or paper towels, but don’t wring it completely dry—some moisture keeps the bread tender.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Mix wet ingredients: In a separate medium bowl, whisk the eggs, brown sugar, and granulated sugar until smooth. Add the oil, applesauce, and vanilla, whisking until fully blended.
- Combine ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until a few streaks of flour remain—do not overmix.
- Add zucchini and mix-ins: Fold in the grated zucchini and, if using, the nuts and chocolate chips. Stir just until evenly distributed and no dry flour remains.
- Bake: 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 just a few moist crumbs (no wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. This helps set the crumb and makes slicing easier.
Tips
- Substitutions: Swap applesauce for an extra 1/4 cup oil if you prefer richer bread, or use coconut oil for subtle flavor. For a gluten-free version, use a cup-for-cup gluten-free flour blend.
- Don’t overmix: Overmixing the batter can make your bread dense or tough. Stir just until the ingredients are incorporated and no dry flour remains.
- Measuring zucchini: Pack grated zucchini gently into the measuring cup, and don’t squeeze out all the moisture—some is needed for a moist loaf.
- Mix-ins: Walnuts, pecans, or chocolate chips add texture and flavor, but you can also use dried cranberries or swap in pumpkin seeds for a nut-free version.
Serving Suggestions
- Enjoy slices warm with a pat of salted butter or a drizzle of honey for breakfast.
- Pair with a mug of chai tea, hot coffee, or spiced apple cider for a cozy afternoon snack.
- Top with a dollop of whipped cream cheese, maple butter, or cinnamon honey butter for a decadent treat.
- Serve as part of a fall brunch spread with fruit, yogurt, and scrambled eggs.
Variations
- Chocolate Zucchini Bread: Add 2 tablespoons unsweetened cocoa powder to the dry ingredients for a double-chocolate version.
- Vegan Zucchini Bread: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, set for 5 minutes). Use non-dairy milk in place of applesauce if needed.
- Spiced Pumpkin Zucchini Bread: Substitute 1/2 cup of the zucchini with canned pumpkin puree for extra fall flavor and color.
- Lemon Zucchini Bread: Omit the spices and add 2 teaspoons lemon zest plus 2 tablespoons lemon juice for a fresh, tangy twist.
Storage and Reheating
This zucchini bread stays moist and flavorful for several days. Once completely cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—bring to room temperature or gently warm slices before serving for best flavor and texture.
To freeze, wrap the entire loaf or individual slices in plastic wrap and then foil, or use a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly in a toaster oven.
Frequently Asked Questions
- Can I use frozen zucchini instead of fresh?
- Yes, you can use frozen grated zucchini. Thaw it completely and drain off excess water before measuring and adding to the batter. Some moisture is still needed for a moist loaf, so don’t squeeze it completely dry.
- Do I need to peel the zucchini?
- No, there’s no need to peel zucchini for this recipe. The skin is thin and tender, and it adds color and nutrients. Just wash and trim the ends before grating.
- Can I make this bread into muffins?
- Absolutely! Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Muffins are great for grab-and-go breakfasts or snacks.
- Why did my zucchini bread sink in the middle?
- This can happen if the batter was overmixed, the oven temperature was too low, or the bread was underbaked. Make sure to check your oven with an oven thermometer and only mix until the ingredients are just combined. Test for doneness with a toothpick in the center of the loaf.
- Can I reduce the sugar?
- You can reduce the total sugar by up to 1/4 cup without significantly affecting the texture, though the bread will be less sweet and may be slightly less moist. Do not reduce it further or the bread may not brown properly and could be dry.
- Is it safe to leave zucchini bread out at room temperature?
- Yes, zucchini bread can be kept at room temperature for up to 3 days if wrapped tightly or stored in an airtight container. If your kitchen is very warm or humid, it’s better to refrigerate to prevent mold.
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Fall Zucchini Bread Recipe: Moist, Spiced & Cozy for Autumn