Classic Homemade Zucchini Bread with Cinnamon and Allspice
A moist and tender quick bread that transforms fresh zucchini into a deliciously spiced treat. The combination of cinnamon and allspice creates warm, comforting flavors while the shredded zucchini keeps the bread incredibly moist without adding any vegetable taste. Perfect for breakfast, afternoon tea, or as a sweet snack, this recipe makes two full-size loaves or six mini loaves, making it ideal for sharing or freezing for later enjoyment.
Ingredients
- 4 cups Zucchini, shredded
- 2 cups Sugar
- 3 large Eggs
- 1 cup Butter, melted
- 1 tablespoon Lemon Juice
- 3 ⅓ cups All-Purpose FlourWhole Wheat Flour1:1healthier
nutty flavor, denser texture
- 1 tsp Cinnamon
- 1 tsp Salt
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Allspice, ground
Instructions
- 1
Preheat oven to 350 degrees
- 2
Grease two 8 inch by 4 inch pans or 6 mini loaf pans
- 3
Combine shredded zucchini, sugar, eggs, melted butter, and lemon juice in a large mixing bowl and mix well
- 4
Whisk together flour, cinnamon, salt, baking powder, baking soda, and allspice in a separate bowl
- 5
Combine flour mixture with zucchini mixture and stir with a rubber spatula until just combined
- 6
Divide batter evenly between prepared pans and sprinkle extra sugar on top if desired
- 7
Bake 8x4 inch loaves for 50-60 minutes or mini loaves for 35-40 minutes until toothpick comes out clean and internal temperature reaches 200 degrees F
- 8
Cool on rack for 20 minutes, then run knife around edges and remove from pan
Tips
Squeeze excess moisture from shredded zucchini with paper towels to prevent soggy bread and ensure proper texture.
Mix batter just until flour disappears to avoid tough, dense bread from overmixing the gluten.
Test doneness with both toothpick and internal temperature for perfectly baked loaves every time.
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature, optionally warmed and buttered
Common Mistakes
Avoid overmixing batter to prevent tough, dense bread
Don't skip draining zucchini to avoid soggy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this zucchini bread?
Yes, wrap cooled loaves tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature.
What if I don't have mini loaf pans?
Use the two 8x4 inch pans instead and bake for the full 50-60 minutes until toothpick comes out clean.
How do I know when the bread is fully baked?
Test with a toothpick in the center and check that internal temperature reaches 200°F for perfectly done bread.