“A moist spicy zucchini bread perfect for the transition from summer to fall.” - by Sarah-May
Ingredients
Adjust Servings
Original recipe yields 2 loaves
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.
Nutrition
Amount Per Serving (24 total)
- Calories
- 141 cal
- 7%
- Fat
- 3.2 g
- 5%
- Carbs
- 25.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"I was excited about this recipe too. I love gingerbread. I replaced the oil with pumpkin. I added 3/4 c. currants (because I needed to use them) and when I got to my zucchini (thawed and drained) ther..." See moree wasn't quite 2 1/2 cups so I filled in with grated carrot. I'll make this often! Thanks Sarah-May!"
the allrecipes staff
"Note from the Allrecipes.com editorial staff: 9/12/11 We chaged the baking temperature from 425 to 325 degrees at the submitter's request...." See more"
gocoastl
"Could not wait to make this! Only changes I made were to use applesauce instead of oil, and I turned down the oven heat to 350 once I put pans in (thought 425 way too high for baking.) This makes a ..." See morevery moist and tasty bread, more of a spice bread than a gingerbread. You do not even know there is zucchini in it after it finished baking. I would make this again."
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