A moist spicy zucchini bread perfect for the transition from summer to fall.

Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 25 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.

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  • In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.

  • Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Nutrition Facts

141 calories; protein 3g 6% DV; carbohydrates 25.3g 8% DV; fat 3.2g 5% DV; cholesterol 23.6mg 8% DV; sodium 130.4mg 5% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2011
I was excited about this recipe too. I love gingerbread. I replaced the oil with pumpkin. I added 3/4 c. currants (because I needed to use them) and when I got to my zucchini (thawed and drained) there wasn't quite 2 1/2 cups so I filled in with grated carrot. I'll make this often! Thanks Sarah-May! Read More
(34)

Most helpful critical review

Rating: 3 stars
09/30/2016
moist and good, but I will add more spice next time. And more molasses. Read More
(2)
43 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/03/2011
I was excited about this recipe too. I love gingerbread. I replaced the oil with pumpkin. I added 3/4 c. currants (because I needed to use them) and when I got to my zucchini (thawed and drained) there wasn't quite 2 1/2 cups so I filled in with grated carrot. I'll make this often! Thanks Sarah-May! Read More
(34)
Rating: 5 stars
09/12/2011
Note from the Allrecipes.com editorial staff: 9/12/11 We chaged the baking temperature from 425 to 325 degrees at the submitter's request. Read More
(32)
Rating: 5 stars
09/06/2011
Could not wait to make this! Only changes I made were to use applesauce instead of oil, and I turned down the oven heat to 350 once I put pans in (thought 425 way too high for baking.) This makes a very moist and tasty bread, more of a spice bread than a gingerbread. You do not even know there is zucchini in it after it finished baking. I would make this again. Read More
(23)
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Rating: 5 stars
09/22/2011
This was great! I used a tablespoon of vanilla and sour cream for the vanilla yogurt. Made me feel like it was the holidays. Read More
(14)
Rating: 4 stars
10/07/2011
I followed the recipe fairly closely, except that I used a Korean squash from my MIL's garden, and swapped 1 c. of whole wheat flour, with excellent results. Very moist with great gingerbread flavor - everyone loved it. I had never cooked Korean squash before and wasn't sure it would turn out, but you couldn't tell the difference. I'll be making this one again! Read More
(11)
Rating: 5 stars
11/05/2011
Great recipe! I used buttercup squash from my garden in place of the zucchini and it was delicious! I also tried this bread with sour cream in place of the yogurt and added pure vanilla extract (I did not have vanilla yogurt on hand) and it was just as good. I omitted the cloves, I don't care for their overpowering taste. Great versatile recipe! Read More
(10)
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Rating: 5 stars
09/18/2011
This a fantastic recipe! I only had a cup and a half of zucchini. I used a cup of fresh plums to make up for the rest. I also increased the ginger to 3 tsp. The bread came out moist and tangy (from the plums). OH MY GOD SOOOOOO GOOD! thank you so much Sarah- May! Read More
(9)
Rating: 5 stars
09/20/2011
Great recipe! My kitchen was rather bare though so I substituted a couple things: subbed sour cream for the yogurt and butter for the oil. The bread turned our great. Read More
(7)
Rating: 5 stars
10/09/2011
Soooooooooo good. I wouldn't change a thing--THANK YOU Sarah-May!!! The crumb was so moist and the warm-cinnamony gingerbread aroma was AMAZING!!!!! Read More
(6)
Rating: 3 stars
09/30/2016
moist and good, but I will add more spice next time. And more molasses. Read More
(2)