This pumpkin spiced zucchini bread is semi-sweet with a nice complexity of flavor from the spices, and is awesome on its own or with butter. I recommend leaving the zucchini unpeeled so that you end up with the lovely green accents the skin leaves in the finished product – as my mother likes to say, “Die Augen essen mit” (“Your eyes eat with you”). Often little things like that can make food more aesthetically pleasing, and who doesn’t like a pleasant looking plate? Obviously I’m not a perfectionist who always goes to great lengths to make everything look perfect, though, as illustrated by last week’s Churro Bites with Chocolate Dipping Sauce. In the end, flavor matters more, but if you can make it pretty, too, great.
Thanks to Butter with a Side of Bread for the recipe I based this on – this version is adapted to cater to my desire to use over the leftover pumpkin spice mix I made for my Pumpkin Spice Donut Holes, my lack of a sweet tooth (the original calls for twice as much sugar as the below, so if you like things sweeter feel free to add some back in), my distaste for nuts in bread (go ahead, judge me), plus my general laziness. I hate getting more than one bowl dirty if I can possibly help it, so I shifted the order of the steps around to facilitate a single bowl approach. Like many of the best bread recipes, this involves only 15 active minutes, then the rest is cook time you can spend doing other things while your house gets filled with heavenly smells. Maximum laziness, achieved.
Yield: 4 mini loaves (4-8 slices each) Total Time: 1 hour 5 minutes (15 active)
- ½ cup white sugar
- ½ cup brown sugar
- 3 eggs
- 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 3 teaspoons pumpkin spice mix (if you don’t have any on hand, you can easily make it by mixing 2 tsp cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, 1/4 tsp ground cloves)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated zucchini
- Grease four mini loaf plans. Preheat oven to 325 degrees F.
- Grate the zucchini and squeeze it over the sink to try to get as much moisture out as possible before putting it in a large mixing bowl. Beat in the eggs, oil, vanilla, and sugar. Finally, add the dry ingredients to the zucchini/egg mixture and stir until just combined.
Pour batter into the prepared pan.
Bake for 40 to 50 minutes, or until tester inserted in the center comes out clean. If you make a full-sized loaf instead of the mini loaves, start checking it after 55 minutes.
Cool in the pan on a rack for 20 minutes. Remove the bread from the pan, let it completely cool, then serve.
Did you like this recipe? Like Aching for a Baking on Facebook to get others like it in your news feed!