Lunch Box Treat: Delightfully Spiced Zucchini Bread

I entered this recipe into a contest for a special lunchbox treat. I'm a huge fan of adding non-traditional spices to baked goods, the surprise of wonderful flavors makes my family happy.

I hope you enjoy this recipe, especially if you have zucchini coming out your ears right now!

Delightfully Spiced Zucchini Bread

3 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Salt
1 tablespoon Garam Masala
1 cup Organic Sugar
1 cup Vegetable Oil
3 Eggs, beaten
2 cups Grated Zucchini
1 teaspoon Freshly Squeezed Lemon Juice
1 inch piece Fresh Ginger Grated
3/4 cups Shredded Coconut
1/2 cup Semi-Sweet Chocolate Chips
  • Makes 2 loaves, 24 muffins, 24 mini muffins & 1 loaf, or a combination.
  1. Preheat oven to 350 degrees. Grease pans.
  2. In a large bowl combine sugar, vegetable oil, eggs, grated zucchini, and ginger. User tip, I grate my ginger with a Microplane. Mix until combined.
  3. Sift into the wet ingredients flour, baking soda, baking powder. Add in salt and Garam Masala. Mix gently and well.
  4. Fold in shredded coconut and chocolate chips.
  5. Add to pans and bake. Cooking times should follow type of pans you are using. This recipe is flexible, my go to is a pan of 2 bite muffins (24 minis) and 1 loaf. You can do a combination of regular muffins, mini muffins, or a loaf.
  6. Bake mini muffins for 12-15 minutes, Bake regular muffins 18-20 minutes, Bake loaf pans for 55-60 minutes. Cake tester should come out clean, middle will spring back, and not be loose.


  1. I preferred the bread, but the muffins were yummy as well! -hubbs


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