Zucchini Bread

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zucchini bread cinnamon spices victoria gourmet recipes

Every summer I make loaves of zucchini bread from the hoards of zucchini my garden produces. If you are feeling indulgent, top it off with luscious cream cheese frosting.


4 teaspoons Cinnamon
1/2 teaspoon Nutmeg
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Optional, 1 cup chocolate chips (or pecans , raisins)
1 cup canola oil
1 cup packed brown sugar
1 cup granulated sugar
2 egg, room temperature
4 teaspoons vanilla extract
2 cups zucchini, grated (2 medium or 4 small zucchini), do not squeeze out water
Cream Cheese Frosting, Optional
12 ounces ounces cream cheese, room temperature
8 ounces butter, room temperature
4 cups confectioners sugar, sifted
1 teaspoon vanilla extract

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
50 - 60 minutes
Total Time: 
1 hour, 10 minutes
Serving size: 


1. Preheat oven to 350ºF. Grease and flour two 9 x 5 inch loaf pans. Set aside.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, Cinnamon, Nutmeg, and if using chocolate chips. Set aside.
3. In mixing bowl whisk together the oil, sugars, eggs and vanilla, until well combined. Stir in the zucchini. Add the wet ingredients to the dry ingredients and mix until just blended.
4. Divide the batter between the two prepared pans. Sharply tap once on the counter to remove any air bubbles.
5. Bake for 50 minutes to 1 hour or until a toothpick comes out clean. Cool for 10 minutes in the pan, then remove bread from pans and cool completely on the wire cooling rack.
6. If making cream cheese frosting: In a stand mixer fitted with a paddle attachment or with a handheld mixer, combine all ingredients and beat until fluffy, about 4 minutes. Divide frosting between the two breads and frost as desired. Refrigerate for up to 3 days.


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Recipe Tip:
To make muffins, line 24 muffin tins. Bake at 425ºF for 5 minutes, then reduce heat to 350ºF and bake for 13-16 minutes.
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