Flavorful Spice Cake Zucchini Bread

I never thought much about zucchini bread until my garden decided to give me more zucchini than I knew what to do with. Growing up, my mom would make the classic version, and while it was good, it always felt like something was missing.

That’s when I started playing around with different spices in my kitchen. Adding warm cinnamon, nutmeg, and a touch of cloves turned that everyday zucchini bread into something that made my house smell like fall. It’s the kind of recipe that helps you sneak vegetables into breakfast without anyone being the wiser.

What Kind of Zucchini Should I Use?

When it comes to picking zucchini for bread, medium-sized ones (about 6-8 inches long) are your best bet. These younger, smaller zucchini have fewer seeds and less water content than their larger counterparts, which helps prevent your bread from becoming soggy. You don’t need to peel them – the skin is tender and adds nice little green flecks to your bread. Before shredding, give your zucchini a quick pat with a paper towel to remove any excess moisture, but don’t squeeze it too dry since some of that moisture helps keep your bread nice and moist. If you’re growing your own zucchini or shopping at a farmers market in summer, this is a perfect way to use up those fresh-picked ones!

Options for Substitutions

This zucchini bread recipe is super adaptable and works well with several substitutions:

• Cake Mix: While spice cake mix gives the best flavor, you can use yellow cake mix and add 2 extra teaspoons of cinnamon plus 1/4 teaspoon each of nutmeg and ginger. Gluten-free cake mix works great too – just follow the box instructions for any extra ingredients needed.
• Vegetable Oil: Feel free to swap the vegetable oil with melted coconut oil, canola oil, or even unsweetened applesauce (use equal amounts) for a lighter version. If using applesauce, the bread might be slightly more dense.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to drain excess moisture from either vegetable before adding to the batter.
• Milk: Any type of milk works here – dairy, almond, soy, or even water. The liquid mainly helps with moisture, so pick what works for your dietary needs.
• Mix-ins: The optional add-ins are totally up to you! Try dried fruit, different types of chips, or chopped nuts. You can even skip them completely – the bread will still taste great.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle.

Another common mistake is overmixing the batter; once you’ve combined the wet and dry ingredients, stir just until everything is incorporated, as too much mixing can lead to a dense, tough loaf.

Temperature control is crucial – if your oven runs hot, the outside might brown too quickly while the inside stays raw, so use an oven thermometer and check for doneness with a toothpick inserted in the center (it should come out with just a few moist crumbs).

For the best texture, let the bread cool in the pan for 10 minutes before transferring to a wire rack, and wait until it’s completely cool before slicing – cutting into warm zucchini bread can make it compress and become dense.

What to Serve With Zucchini Bread?

This moist zucchini bread makes a wonderful breakfast or afternoon snack, and there are lots of tasty ways to enjoy it! Spread a warm slice with some softened butter or cream cheese – both options are totally delicious and bring out the spice cake flavors. For breakfast, serve it alongside your morning coffee or tea, maybe with some fresh fruit on the side for a well-rounded start to your day. If you’re hosting friends for coffee, try cutting the bread into smaller squares and serving it on a platter with some whipped butter and a drizzle of honey – it’s simple but always hits the spot.

Storage Instructions

Counter Storage: This zucchini bread stays fresh at room temperature for up to 3 days when wrapped well in plastic wrap or stored in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini, which helps keep the bread from getting too moist.

Refrigerate: Want your bread to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The cool temperature helps preserve the moisture from the zucchini without making the bread soggy.

Freeze: This bread freezes really well! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing – just put some parchment paper between the slices so they don’t stick together. That way, you can grab one piece at a time whenever you’re craving a slice!

Thaw: When you’re ready to enjoy your frozen zucchini bread, just let it thaw overnight in the fridge or for a few hours on the counter. If you want it warm, give it a quick 10-second zap in the microwave or toast it lightly.

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-35 g
• Fat: 90-100 g
• Carbohydrates: 250-270 g

Ingredients

• 1 box Betty Crocker Super Moist spice cake mix
• 1/2 cup raisins
• 1/2 cup chopped nuts (walnuts or pecans work best)
• 1/2 cup vegetable oil (or any neutral oil like canola)
• 1/2 cup dried cranberries (adds tartness to balance sweetness)
• 3 eggs (room temperature)
• 2 tsp cinnamon (freshly ground preferred for more flavor)
• 1 tsp vanilla extract (I use Madagascar vanilla)
• 1/2 cup chocolate chips
• 2 cups shredded zucchini (excess moisture squeezed out)
• 1/4 cup milk (room temperature)
• 1/2 cup peanut butter chips (optional but recommended for extra richness)

Step 1: Prepare Your Pans and Preheat the Oven

Preheat your oven to 350°F and spray the bottoms of two 8×4-inch loaf pans with cooking spray.

This prevents sticking and ensures easy removal after baking.

While the oven preheats, gather all your ingredients and make sure the eggs and milk are at room temperature—this helps them incorporate smoothly into the batter and creates a more tender crumb.

Step 2: Combine Wet and Dry Base Ingredients

• 1 box Betty Crocker Super Moist spice cake mix
• 2 tsp cinnamon
• 1/2 cup vegetable oil
• 1/4 cup milk
• 3 eggs
• 1 tsp vanilla extract

In a large mixing bowl, combine the cake mix, freshly ground cinnamon, vegetable oil, room temperature milk, room temperature eggs, and vanilla extract.

Stir until just combined—don’t overmix, as this can develop gluten and make the bread tough.

The batter should be slightly lumpy at this stage.

I like to use freshly ground cinnamon here because it has a brighter, more complex flavor than pre-ground, which really elevates the spice cake base.

Step 3: Fold in Zucchini and Mix-ins

• batter mixture from Step 2
• 2 cups shredded zucchini
• 1/2 cup peanut butter chips
• 1/2 cup chocolate chips
• 1/2 cup chopped nuts
• 1/2 cup raisins
• 1/2 cup dried cranberries

Gently fold the squeezed zucchini into the batter from Step 2 using a spatula or wooden spoon, stirring just until evenly distributed.

Then add the peanut butter chips, chocolate chips, chopped nuts, raisins, and dried cranberries, folding gently to combine.

The cranberries are key here—their tartness balances the sweetness of the cake mix and adds complexity to each bite.

Don’t overmix; you want the mix-ins distributed but not broken down.

Step 4: Divide Batter and Bake

• batter with mix-ins from Step 3

Divide the batter evenly between the prepared loaf pans—I use an ice cream scoop to ensure equal portions, which helps both loaves bake at the same rate.

Smooth the tops gently with a spatula if desired.

Place both pans in the preheated 350°F oven and bake for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

Start checking around 45 minutes, as oven temperatures vary.

Step 5: Cool and Remove from Pans

Remove the loaves from the oven and let them cool in their pans for 10 minutes—this allows the structure to set so they won’t fall apart when removed.

Run a thin knife around the edges of each loaf to loosen them, then invert onto a wire cooling rack to cool completely.

This step is important because it prevents the bottoms from getting soggy from condensation if left in the warm pans too long.