This spiced zucchini bread recipe comes from the wife of an old coworker. Not old, like 80, but as in previous. It just sounds weird to say previous coworker. Anyway…
One of my first “real jobs” was for an architect in Boulder and one of the guys would bring in zucchini bread occasionally. I swear it was the best zucchini bread I had ever tasted and so moist! One day after repeated requests for more bread he brought me the recipe!! 
And today I’m sharing it with you.
You can print this recipe by using the print button in the top right corner of the recipe. (No worries, the photo won’t print.)
Ingredients
- 1 c. packed shredded zucchini (I always add more like 1.5 c.)
- 1 c. packed brown sugar
- 2 large eggs
- 3/4. c. buttermilk (you can make your own buttermilk with milk and vinegar recipe here)
- 1/4 melted butter
- 1 tsp vanilla extract
- 2 c. all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (if you don't have this, it still comes out great)
- 1/4 tsp salt
- 1 c. powdered sugar
- 2 tbsp lemon juice
Directions
Preheat oven to 350 degrees.
Grease bottom of 9x5 loaf pan and coat with flour.
Combine sugar and eggs in a large bowl. Beat well.
Stir in zucchini, buttermilk, melted butter and vanilla.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt.
Gradually add flour mixtures to zucchini mixture and stir til moist.
Pour batter into loaf pan.
Bake for 53 to 55 minutes. (53 has been the magic number for me) :)
Let the bread cool fully.
Mix powdered sugar and lemon juice until fully mixed.
Pour glaze over bread and let set for about 10ish minutes.
I hope you love this recipe as much as we do! It truly is so moist that even the ends are delish.
{ 1 comment… read it below or add one }
YUM… looks very tasty! I bet if I used applesauce instead of butter, splenda (or some other sugar substitute), and egg beaters I could get the calorie count down a lot! Although I’d prefer it with the butter!