Martha Stewart Zucchini Bread​

This easy Martha Stewart zucchini bread is a quick, delicious treat that’s perfect for breakfast or a snack. With a warm blend of cinnamon, nutmeg, and ginger, it’s moist and full of flavor. Plus, you can easily swap ingredients to suit your preferences, making it a versatile and comforting option!

Recipe 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

How To Make Zucchini Bread​ Recipe?

1. Preheat oven: Preheat the oven to 350°F (175°C). Lightly coat a 9x5x3-inch (23x13x8cm) loaf pan with cooking spray and set aside.
2. Prepare zucchini: Grate the zucchini using the large holes of a box grater to yield about 1 ¾ cups (200g). Set aside.
3. Mix wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs until smooth.
4. Combine dry ingredients: In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
5. Combine wet and dry: Add the dry ingredients to the wet ingredients and stir to combine. Stir in the grated zucchini until well mixed.
6. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes, then invert onto a wire rack. Reinvert the loaf, top side up, and cool completely before slicing.

Recipe Tips:

• Don’t skip draining the zucchini: After grating, squeeze out excess water from the zucchini. This prevents the bread from becoming too soggy.
• Use room temperature eggs: Make sure your eggs are at room temperature to help them mix better and give the bread a lighter texture.
• Check for doneness with a toothpick: Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready.
• Let it cool completely: Allow the bread to cool fully before slicing to ensure it holds together and doesn’t fall apart.
• Add nuts or chocolate chips: For extra flavor and texture, mix in a handful of chopped nuts or chocolate chips to the batter before baking.

How To Store Leftovers?

• Refrigerate: Let the leftover zucchini bread cool to room temperature. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 1 week.
• Freeze: To freeze, wrap the zucchini bread tightly in plastic wrap and then in foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours before slicing.

Nutrition Facts

Serving Size: 1 slice (40g)

• Calories: 154
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 18.7mg
• Sodium: 164.6mg
• Potassium: 40.6mg
• Total Carbohydrate: 21.7g
• Dietary Fiber: 0.5g
• Sugars: 13.6g
• Protein: 1.8g

Check out More Recipes:

• Martha Stewart Banana Bread​ Loaf
• Martha Stewart Cornbread​
• Martha Stewart Peach Cobbler​ Recipe
• Martha Stewart Cream Cheese Pound Cake​
• Martha Stewart Lemon Pound Cake​