zucchini spice bread
As the late-summer mornings turn breezy and cool, my breakfast cravings have shifted too – a tender slice of zucchini-flecked bread is a scrumptious way to ease the end-of-season blues. Flavored with warming spices, vanilla, and brown sugar, zucchini spice bread is just the thing to devour warm with coffee.
With an irresistible brown sugar crumb topping, it’s no surprise that I’m reaching for slice after slice of this quick bread. Enjoy with a slather of good butter (or Mascarpone), and prepare to chase down every last crumb!
Yield:
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PinIngredients
Crumb Topping
- 1/4 cup light brown sugar
- 1/3 cup flour
- pinch of cinnamon
- 1/4 tsp vanilla extract
- 2 1/2 Tbsp unsalted butter, melted
Zucchini Bread
- 1 3/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups grated zucchini
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 cup low-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Instructions
- For the crumb topping, combine brown sugar, flour, and cinnamon in a small bowl; add vanilla and melted butter and toss mixture with a fork until crumbly. Chill topping until ready to use.
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. For the bread, whisk together flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a large bowl. Make a well in the center of the mixture. Combine zucchini, sugars, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
- Spoon batter into prepared pan and smooth top with an offset spatula; sprinkle with crumb topping. Bake for 50 minutes, until bread is golden and springs back to the touch. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.
Nutrition
- Calories: 215
- Carbohydrates: 35
Keywords: Zucchini, Spice, Quick Bread
More quick bread recipes you’ll love:
Chocolate Chip Zucchini Bread
Greek Yogurt Banana Bread
Toffee Banana Bread
20 comments
This will be perfect with my afternoon coffee Laura! Who am I kidding? I think I’ll be enjoying this one all day long. Love that crumb topping!
I can’t say that our mornings have turned chilly yet, but I’m willing to pretend with a slice or two of this spectacular bread!
I made a new zucchini bread recipe this summer and it went straight into the trash! Yours looks divine!
We didn’t plant zucchini this year, but I can’t think of a better reason to pick some up at at the farmers market this weekend! The crumb topping makes this an extra special treat.
What a gorgeous loaf!!! I LOVE seeing the specks of zucchini!!!
Such a great way to use up all that zucchini!! 🙂
yes yes yes to creamy mascarpone slathered on top of this gorgeous bread!
Aaaaaa my friend suggested zucchini bread as a perfect breakfast for kids. `I was supposed to look for a recipe and here it is 😀 Awesome!
Can I substitute vegetable or canola oil in the same amount for the cocnut oil?
Yes! 🙂
So lovely and I am so in the mood for some baking right now. Will be trying this 🙂
I love zucchini bread! And as it turns breezy and cool for you it turns warm for us! 😀 I’m so excited for spring 😀
Looks killer! So delish!
Oh, what a yummy looking end of summer recipe. Lovely, Laura!
I love zucchini bread and we have tons of zucchini from the garden right now. I can’t believe I haven’t made any yet this summer! Thanks for the reminder – this looks delish!
This is such a beautiful way to use zucchini!
My mouth is officially watering! This bread sounds incredible and a must make. Hope you are doing well.
Oh yes, this would be absolutely perfect for breakfast! Or for an afternoon snack along with a cup of coffee. What a beautiful loaf!
A big issue I have with this recipe, and most online recipes, is the lack of a printer friendly version. I ended up printing a bunch of color pictures and comments and everything but the recipe. I would highly recommend making a printer-friendly PDF that prints on one page.
Hi Mark, I’m sorry about that inconvenience. For future reference, you’ll find the gray print button in the recipe portion of the post, just below the thumbnail photo. If you click on that, it opens the printer-friendly recipe in a new tab.