Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Zucchini Spice Bread 3.4 (837) 53 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 10 mins Servings: 12 Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York. Ingredients Nonstick cooking spray 1 large zucchini 1 cup packed light-brown sugar 2 tablespoons granulated sugar ⅔ cup vegetable oil 2 teaspoons vanilla extract 2 large eggs 1 ½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda 1 ½ teaspoons ground cinnamon ¾ teaspoon ground nutmeg ¼ teaspoon ground ginger ⅛ teaspoon ground cloves ¾ teaspoon salt Directions Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing. Cook's Notes If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven. Originally appeared: Everyday Food, October 2003 Rate It PRINT