Spiced Zucchini Bread

A sweet and grounding treat for the transition of seasons

This zucchini bread brings together the warmth of autumn spices with the transition of summer’s last harvest. It’s perfect for slow mornings, shared tea, or as a nourishing sweet bite while the air begins to cool.

Ingredients

  • 2 cups grated zucchini (about 2 medium)

  • 2 cups all-purpose flour (or half whole wheat for a heartier loaf)

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp fine sea salt

  • 2 tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp ground ginger (optional, for extra warmth)

  • 2 large eggs

  • ½ cup melted coconut oil (or butter)

  • ¾ cup honey or maple syrup (natural sweetness)

  • 1 tsp vanilla extract

Instructions

  1. Prep the zucchini: Grate fresh zucchini. Place in a clean kitchen towel and gently squeeze out excess moisture.

  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

  3. Mix wet ingredients: In a large bowl, whisk eggs, melted oil, honey/maple syrup, and vanilla until smooth.

  4. Combine: Fold in zucchini, then slowly add the dry mixture until just combined. Don’t overmix.

  5. Optional add-ins: Stir in nuts, fruit, or chocolate chips if using.

  6. Bake: Pour batter into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.

  7. Cool & enjoy: Let cool for 10 minutes in the pan, then transfer to a wire rack. Slice and enjoy warm with tea, or wrap and keep moist for days.

✨ Herbal Touch Idea: You could also fold in 1 tsp dried lavender, chamomile, or lemon balm for a subtle herbal note