Spiced Nutty Zucchini Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 10
★★★★★
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Spiced Nutty Zucchini Bread is a delightful twist on a classic favorite. Packed with warming spices and crunchy nuts, it's the perfect way to use up those extra zucchinis that seem to multiply in the summer.

Ingredients for Spiced Nutty Zucchini Bread

The star here is, of course, the zucchini. It adds moisture and a subtle flavor without overpowering the other ingredients. Granulated sugar and light brown sugar create a sweet base while the brown sugar adds a hint of molasses. Vegetable oil keeps the bread moist and tender. Eggs provide structure, and vanilla extract enhances the flavor profile. The dry ingredients — flour, baking soda, baking powder, and salt — are the backbone, ensuring the bread rises properly. The spices — cinnamon, nutmeg, and cloves — give a warm, comforting aroma and taste. Finally, the walnuts, pecans, and shredded coconut add a delightful crunch and texture.

Tips & Tricks

  • Ensure your zucchini is well-drained to prevent sogginess. A quick pat with a paper towel should do the trick.
  • If you're in a pinch, you can use all walnuts or all pecans instead of a mix.
  • Feel free to adjust the spice levels to your taste — a little more cinnamon never hurts!

Serving Suggestions

This bread pairs beautifully with a smear of cream cheese or butter. For a more decadent treat, try it with a dollop of whipped cream or alongside a scoop of vanilla ice cream. It's also delightful toasted with a bit of honey drizzle.

Frequently Asked Questions

Can I freeze this zucchini bread?
Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to three months.
Do I need to peel the zucchini?
No need to peel — the skin is thin and adds extra nutrients.
Can I make this gluten-free?
Yes, simply substitute with a 1:1 gluten-free baking flour.

Spiced Nutty Zucchini Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan. This gets everything ready for your bread to bake evenly.

In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. This will be the sweet and moist foundation for your bread.

Add the eggs and vanilla extract to the sugar mixture. Beat them well until everything is well combined and slightly fluffy. This step helps in giving the bread structure and flavor.

Now, stir in your grated zucchini. It should be evenly distributed throughout the mix, ensuring every bite is moist and tender.

In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Sifting helps remove any lumps and combines the spices evenly.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the bread tender.

Gently fold in the chopped walnuts, pecans, and shredded coconut. These will add a wonderful texture and flavor contrast to your bread.

Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even bake.

Bake in the preheated oven for 55-65 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy at the bottom.

Why You'll Love This Recipe

  • A perfect balance of sweet and spice with a nutty crunch.
  • Great way to sneak in some vegetables for picky eaters.
  • Stays moist and flavorful for days — ideal for baking ahead.
  • Versatile enough to serve as breakfast, snack, or dessert.

Ingredients

1 1/2 cups grated zucchini
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup shredded coconut

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add eggs and vanilla extract to the sugar mixture and beat well until combined.
4. Stir in grated zucchini until evenly distributed.
5. In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped walnuts, pecans, and shredded coconut.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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