If you’re looking for a cozy, comforting bake that makes the most of fresh zucchini, this Moist Spiced Zucchini Bread is the perfect recipe to add to your collection. It’s tender, warmly spiced, and incredibly easy to make—no fancy tools or complicated steps required. Whether you’re baking for your family, using up garden zucchini, or simply craving a homemade loaf that fills your kitchen with comforting aromas, this recipe delivers every time.
At The Baking Enthusiast, the goal is to take the pressure off baking and bring the joy back into your kitchen. This zucchini bread is a great example of that philosophy. It’s forgiving, beginner-friendly, and consistently delicious, even if you’re new to baking.
Why You’ll Love This Zucchini Bread Recipe
Zucchini bread has been a classic for generations, and for good reason. It’s moist, flavorful, and a great way to sneak vegetables into a sweet treat. This particular recipe stands out because it strikes the perfect balance between sweetness and spice.
Here’s why this recipe deserves a spot in your rotation:
- Ultra-moist texture thanks to fresh shredded zucchini, applesauce,oil and melted butter
- Warm spices like cinnamon and allspice
- Simple ingredients you likely already have in your pantry
- Versatile—perfect for breakfast, dessert, or an afternoon snack
- Freezer-friendly and great for make-ahead baking
This loaf stays soft for days and tastes even better the next day as the flavors continue to develop.
Ingredients That Make This Recipe Special
Each ingredient in this zucchini bread plays an important role in creating the final texture and flavor.
- Zucchini adds moisture without overpowering the bread
- Butter and oil provides richness and a tender crumb
- Granulated and brown sugar give balanced sweetness and depth
- Eggs help bind everything together
- Warm spices bring cozy, bakery-style flavor
- Vanilla extract enhances sweetness and aroma
You don’t need any special ingredients—just fresh zucchini and classic pantry staples.
How to Properly Prepare Zucchini for Baking
One of the most important steps in making zucchini bread is preparing the zucchini correctly.
- Use fresh zucchini with firm skin
- Shred using a box grater or food processor
- Do not drain the zucchini—its moisture is essential for a soft loaf
If your zucchini is extremely watery, you can lightly blot it with a paper towel, but avoid squeezing it dry.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it. Set aside.
Step 2: Prepare the Zucchini
Wash and shred the zucchini using a box grater. Measure 4 cups of shredded zucchini. Set aside.
Step 3: Mix the Wet Ingredients
- Melted butter
- Oil
- Applesauce
- Granulated sugar
- Brown sugar
Mix until smooth and well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Allspice
- Cinnamon
- Salt
This helps evenly distribute the spices and leavening agents.
Step 5: Bring the Batter Together
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Do not overmix.
Fold in the shredded zucchini until evenly incorporated.
Step 6: Transfer to Pan
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Step 7: Bake
Bake at 350°F for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.
Step 8: Cool
Allow the zucchini bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
How to Make a Creamy Cream Cheese Glaze
To make the cream cheese glaze, start by placing softened cream cheese into a medium mixing bowl. Using a whisk or hand mixer, beat the cream cheese until it is completely smooth and free of lumps. This step is important to ensure the glaze has a creamy, silky texture. Next, add the powdered sugar gradually, mixing well after each addition so the glaze stays smooth and easy to work with.
Once the powdered sugar is fully incorporated, mix in vanilla extract for flavor and a small amount of milk or heavy cream to thin the glaze to your desired consistency. Continue mixing until the glaze is pourable but still thick enough to cling to the zucchini bread. Drizzle the glaze over the fully cooled loaf, allowing it to naturally flow over the top and down the sides. Let the glaze set for a few minutes before slicing for a beautifully finished zucchini bread with a rich, tangy-sweet topping.
Substitutions & Variations
Ingredient Substitutions
This zucchini bread recipe is flexible and forgiving, making it easy to adapt to what you have on hand. Unsalted butter can be replaced with melted coconut oil or a neutral vegetable oil for a dairy-free option. If you’re out of brown sugar, you may substitute coconut sugar for a slightly deeper, caramel-like flavor.
For flour swaps, a 1:1 gluten-free baking flour works well, though texture may be slightly denser. If using gluten-free flour, allow the batter to rest for 10 minutes before baking so it fully hydrates.
Flavor Variations
Customize your zucchini bread by folding in ½–1 cup of add-ins such as chopped walnuts, pecans, or chocolate chips. For a citrus twist, add orange or lemon zest to the batter. You can also swirl in cream cheese or top with a light glaze for a bakery-style finish.
For muffins, divide the batter into a lined muffin pan and bake at the same temperature, reducing bake time to 18–22 minutes.
Moist Spiced Zucchini Bread (Easy Homemade Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two 9×5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice. Set aside.
- In a separate bowl, mix the melted butter, oil, granulated sugar, brown sugar and applesauce until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold the shredded zucchini into the wet mixture until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- 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.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Gently squeeze excess moisture from the zucchini to prevent a soggy loaf.
- Do not overmix the batter; stir just until combined for a tender crumb.
- Check doneness with a toothpick inserted into the center — it should come out mostly clean with a few moist crumbs.
Storage Instructions
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for up to 1 week
- Freeze slices individually for up to 3 months
Zucchini bread is one of those timeless baked goods that feels comforting, nostalgic, and endlessly versatile. Whether you’re baking it to use up garden zucchini or simply craving a cozy homemade loaf, this recipe delivers moist texture, warm spices, and just the right amount of sweetness every time.
If you tried this zucchini bread recipe, I’d love to hear how it turned out! Leave a comment below with your favorite variation or baking tip, and don’t forget to rate the recipe — your feedback helps other home bakers find and enjoy it too.
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