Spicy Zucchini Bread

Christy Rost

For Thanksgiving Dinner, holiday gift-giving, or a welcome addition to a winter soup meal, it's hard to beat the ease and flavor of my Spicy Zucchini Bread. This cake-like quick bread goes together in 10 minutes, filling your kitchen with its tantalizing, spicy aroma as it bakes in the oven. This versatile recipe makes two large or four small loaves of bread, or if you prefer, spoon the batter into muffin cups.


3 cups flour

2 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/4 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

3 eggs

2 cups freshly grated zucchini

3/4 cup milk

1/3 cup canola oil


Preheat the oven to 350 degrees and grease two 9-inch by 5-inch loaf pans. In a large mixing bowl, stir together flour, sugar, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and allspice. Set it aside.

In a medium bowl, whisk eggs, zucchini, milk, and oil just until they are well blended. Pour the egg mixture all at once into the flour mixture and stir with a large spoon until the ingredients are combined and the batter is thick.

Spoon the batter into the pans and bake 55 to 65 minutes, or until a tester comes out clean when inserted into the center of the loaves. Transfer the pans to a wire rack, cool 20 minutes, loosen with a sharp knife, and remove the breads from the pans. Serve warm or cool completely, wrap in freezer wrap or freezer bags, and freeze up to 2 months.

Cook's Note: If desired, spoon batter into 4 mini-loaf pans and bake 40 minutes or until they are done. Mini-breads are the perfect size for thoughtful gift giving!

Yield 2 9-inch by 5-inch breads