The Best Homemade Zucchini Bread Recipe (Soft, Moist, and Full of Warm Spices)
A soft, moist zucchini bread loaded with warm spices like cinnamon, nutmeg, and cloves. Perfect for using up extra garden zucchini. Prep time: 15 minutes | Cook time: 45-55 minutes (loaf) or 15-20 minutes (muffins) | Total time: about 1 hour | Serves: 10-12 slices (1 loaf) or 12 muffins
Servings: 12
Ingredients
- 2 cups shredded zucchini
- 2 cups all-purpose flour
- 0.5 cups unsweetened applesauce
- 0.5 cups neutral oil avocado or vegetable
- 0.5 cups brown sugar
- 3 large eggs
- 1 tablespoons ground cinnamon
- 1 teaspoons ground nutmeg
- 1 teaspoons salt
- 1 teaspoons baking soda
- 0.5 teaspoons ground cloves
- 0.5 teaspoons baking powder
Instructions
- Preheat oven: Preheat the oven to 350°F.
- Mix wet ingredients: In a large bowl, combine 3 large eggs eggs, 0.5 cups unsweetened applesauce, 0.5 cups neutral oil (avocado or vegetable), and 2 cups shredded zucchini. Mix well.
- Mix dry ingredients: In a separate bowl, combine 2 cups all-purpose flour, 0.5 cups brown sugar, 1 tablespoons ground cinnamon, 1 teaspoons ground nutmeg, 1 teaspoons salt, 1 teaspoons baking soda, 0.5 teaspoons ground cloves, and 0.5 teaspoons baking powder. Mix well.
- Combine batter: Slowly fold the dry ingredients into the wet ingredients. Batter should be thick but still wet and pourable.
- Fill pan or liners: Fill cupcake liners or a greased baking pan about 3/4 full with batter.
- Bake muffins: For muffins, bake 20 minutes
- , or until a toothpick inserted in the center comes out clean.
- Bake loaf: For a full loaf, bake 50 minutes
- , or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes
- , then transfer to a wire rack to cool completely before slicing.