Big Zucchini Ginger Bread

Dive into the warm, spiced flavors of Big Zucchini Ginger Bread, a delightful twist on classic zucchini bread that’s bursting with aromatic ginger and earthy undertones of cinnamon and nutmeg. This moist, tender loaf features finely grated zucchini for a touch of natural sweetness and moisture, while bits of crystallized ginger add a zingy, chewy surprise in every bite. Optional chopped walnuts or pecans lend a subtle crunch, making this bread perfectly balanced in texture and flavor. With just 20 minutes of prep time and an hour of baking, this recipe is the ultimate crowd-pleaser for brunch spreads, tea-time treats, or an indulgent snack. Whether served plain or slathered with butter, this easy-to-make ginger zucchini bread will have your kitchen smelling heavenly and your taste buds begging for more.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Ground ginger
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 1.5 teaspoons Baking soda
• 0.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 3 large Eggs
• 1.25 cups Granulated sugar
• 0.5 cups Brown sugar, packed
• 2 teaspoons Vanilla extract
• 0.75 cups Vegetable oil
• 2 cups Grated zucchini
• 0.25 cups Crystallized ginger, finely chopped
• 0.5 cups Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.

Step 3

In another bowl, beat the eggs until light and fluffy. Add the granulated sugar, brown sugar, vanilla extract, and vegetable oil, whisking until smooth.

Step 4

Gradually stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Step 5

Gently fold in the grated zucchini, crystallized ginger, and chopped nuts (if using) to distribute evenly.

Step 6

Pour the batter into the prepared loaf pan and spread it out evenly.

Step 7

Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 8

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 9

Serve plain or with a smear of butter, and enjoy your Big Zucchini Ginger Bread!

Nutrition Facts

Serving size	1534.2 grams (1534.2g)

Amount per serving	% Daily Value*
Calories	4510

Total Fat 216.20g	277%
Saturated Fat 32.00g	160%
Polyunsaturated Fat 100.80g
Cholesterol 558mg	186%
Sodium 3588mg	156%
Total Carbohydrate 609.30g	222%
Dietary Fiber 19.50g	70%
Total Sugars 362.70g
Protein 66.10g	132%

Vitamin D 123IU	615%
Calcium 375mg	29%
Iron 21mg	119%
Potassium 2215mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 5.7%

Carbs: 52.4%