What spices go into zucchini bread?

Cinnamon is the star. Some people toss in a pinch of nutmeg, maybe even clove, but I stick with a full tablespoon of cinnamon to keep it warm and familiar. It’s the kind of spice you can smell from the hallway.

How many zucchinis do I need to get 2 cups grated?

Usually one big zucchini or two medium ones will do the trick. If your zucchini looks like it came from a vegetable strongman competition, cut out the big seeds before you grate it. You want 2 cups packed but not squashed.

Why is my zucchini bread soggy in the middle?

That’s probably one of two things: It needed more time in the oven. Don’t trust the clock—start checking with a toothpick around 45 minutes. You left too much water in the zucchini. You don’t need to squeeze it bone-dry, but give it a quick blot with paper towels. If it’s soaking wet, it’s too much.

How many zucchinis do I actually need for zucchini bread?

For this recipe? About 1½ to 2 medium zucchini. You’re aiming for 2 cups grated. Err on the side of more if you’re not sure. Extra zucchini never hurt anybody.

Old Fashioned Zucchini Bread Recipe That Always Delivers

Description

This old fashioned zucchini bread is soft, moist, and filled with warm cinnamon flavor. A timeless, no-fuss recipe that’s perfect for brunch, snacks, or freezing ahead.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (lightly blotted, unpeeled)
1 cup chopped walnuts (optional)
Optional: 1/4 tsp nutmeg
Optional: 1/2 cup applesauce or 3 tbsp sour cream for added moisture

Instructions

Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
In a medium bowl, whisk flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, beat eggs, oil, sugar, and vanilla until smooth.
Stir dry ingredients into wet just until combined—don’t overmix.
Fold in the zucchini and walnuts.
Divide the batter evenly into pans and smooth the tops.
Bake for 45–60 minutes, or until a toothpick comes out clean.
Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.

Notes

For extra softness, sub in sour cream or applesauce for part of the oil.
This bread freezes well. Wrap tightly and store for up to 3 months.
Use a fine grater for zucchini that blends into the batter for a smoother texture.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 170mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

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