Martha Stewart Zucchini Spice Bread Recipe

This ultra-moist Martha Stewart Zucchini Spice Bread Recipe is made with grated zucchini, warm cinnamon, nutmeg, and cloves, and ready in about 75 minutes. The rich aroma of baking spices fills the kitchen as the loaf develops a golden, tender crust that hides a dense, flavorful crumb. I love baking this when I want something comforting that feels like a hug in a slice.

Why This Classic Works

I used to think zucchini bread was just a way to hide vegetables, but this recipe changed my mind completely. The secret lies in the specific blend of spices—ginger, cloves, and nutmeg—which elevates the flavor from a simple quick bread to something that tastes like a high-end bakery treat. The use of oil instead of butter ensures the crumb stays incredibly moist for days, unlike some drier versions I’ve tried in the past.

My first attempt at this was a surprise because I expected the zucchini flavor to be stronger, but it completely melts into the background, providing texture without any vegetal taste. I learned that resisting the urge to squeeze the zucchini dry is crucial; that natural liquid is exactly what hydrates the batter and creates that tender, melt-in-your-mouth consistency.

Martha Stewart Zucchini Spice Bread Recipe Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup packed light brown sugar
• 2 tbsp granulated sugar
• 2/3 cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 3/4 cups grated zucchini (about 1 large or 2 small)
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• Optional: 1/2 cup chopped walnuts or pecans

How To Make Martha Stewart Zucchini Spice Bread Recipe

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or cooking spray, then dust with flour or line with parchment paper for easy removal.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
3. Whisk the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to ensure the spices are evenly distributed.
4. Combine the Batter: Pour the dry ingredients into the wet mixture and stir gently until just combined—do not overmix. Fold in the grated zucchini (and nuts if using) until they are evenly distributed throughout the thick batter.
5. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing to prevent it from crumbling.

Recipe Tips

• Don’t Squeeze the Zucchini: Unlike some recipes, this batter relies on the natural moisture from the zucchini. Grate it and add it directly to the bowl without draining.
• Room Temperature Eggs: Using room temperature eggs helps them emulsify better with the oil and sugar, creating a more uniform crumb structure.
• Check for Doneness Early: Ovens vary, so start checking at the 45-minute mark. If the top is browning too fast but the center is still wet, tent it loosely with aluminum foil.
• Flour Measurement: Spoon the flour into your measuring cup and level it off rather than scooping directly, which can pack the flour and lead to a dry loaf.

What To Serve With Zucchini Spice Bread

I love serving a thick slice of this bread slightly toasted with a generous smear of salted butter or plain cream cheese, which cuts through the sweetness beautifully. It also pairs perfectly with a strong cup of black coffee or a chai tea latte to complement the ginger and cloves in the batter.

How To Store

Store the cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days; the flavor often improves on the second day. For longer storage, wrap the loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months.

FAQs

• Can I use yellow squash instead of zucchini? Yes, yellow summer squash works perfectly in this recipe and has a very similar moisture content and texture.
• Why did my bread sink in the middle? This usually happens if the bread is underbaked or if the oven door was opened too early; make sure the toothpick comes out clean before removing it.
• Can I reduce the sugar? You can reduce the sugar by about 1/4 cup, but keep in mind that sugar also contributes to the moisture and tenderness of the loaf.
• Can I make muffins with this batter? Absolutely, just grease a muffin tin and bake at 350°F for 18-22 minutes instead of the full hour.
• Do I need to peel the zucchini? No peeling is necessary; the skin is thin, softens during baking, and adds nice speckles of color to the bread.

Nutrition

• Calories: 290 kcal
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 37mg
• Sodium: 280mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• Martha Stewart Zucchini Muffins Recipe
• Martha Stewart Jam Recipe
• Martha Stewart Chocolate Zucchini Bread Recipe