There are certain recipes I make knowing full well I’ll need to bake extra—because there will definitely not be leftovers! My spicy zucchini bread is one of them. My neighbors love it, my family loves it, and I love it too. I recently brought a loaf to my daughter while she was moving into her new place and remembered just how good it is.
Growing up in an Italian family, we cooked with zucchini often. My mom always made zucchini with eggs, and to this day that flavor combination takes me straight back to her kitchen. After I traveled to India for a dear friend’s wedding, I was inspired to play with my mom’s recipe. I fell in love with warm, layered spice blends and started adding them to my own zucchini and eggs recipe.
This zucchini bread recipe takes its inspiration from there. It's moist and tender like the classic version you know and love, but spiced up with curry powder, jalapeño, toasted cashews, and a glossy mango glaze that makes it truly unique. If you’re searching for an amazing zucchini bread recipe, you’ll want to give this one a try!
Do I need to peel the zucchini before shredding?
Nope—not unless your zucchini has particularly tough skin, which is rare with fresh summer zucchini. Very large zucchini may have a tougher skin, so I recommend going for the smaller ones. Their skin is tender, full of nutrients, and adds those lovely green flecks that make a homemade zucchini bread recipe look so inviting. So if you ask me, peeling takes away some of the charm. Just give the zucchini a good wash, trim off the ends, and shred.
Do I need to squeeze out the zucchini in addition to draining it on the paper towels?
No need to squeeze out the juice either. Since this is a moist zucchini bread recipe, that natural moisture gives the loaf its soft crumb. Letting the shredded zucchini rest on paper towels helps wick away excess moisture without drying it out completely. If you squeeze aggressively, you risk taking out too much liquid, and suddenly your bread becomes dry and dense. A gentle drain gives you consistency without sacrificing texture.
Did you know dry goods like spices can go bad? Yes, you heard me—your herbs and spices can expire, too!
Your success with this recipe will depend partly on the freshness of your spices. For the benefit of all your home cooking, it’s a good idea to go through your dry herbs and spices every now and then! Check their expiration dates and give them a sniff. You’ll know it’s time to restock when their aroma has faded and they smell kind of dull.
Should I use a metal or glass loaf pan?
For this beautiful easy zucchini bread recipe, I recommend a standard metal loaf pan. Metal conducts heat more efficiently and gives you a more even rise with more reliable browning. A glass or Pyrex loaf pan also works, but glass heats up slower and retains heat longer, so you may find the edges bake differently than the center. If you’re using a glass pan, start checking for doneness a few minutes earlier.
How far ahead can I glaze the loaf?
You can glaze this loaf the same day you plan to serve it or several hours ahead if you’re entertaining. Once the bread has completely cooled, the mango glaze sets beautifully and looks like you just picked it up from the bakery.
If you’re making the bread itself a day ahead, just wait until the day of serving to glaze. The loaf itself will deepen in flavor overnight as the spices settle in. Toasted with butter the next morning? Oh my goodness!
Where can I find mango purée—and can I substitute something else?
Mango purée is easier to find than you might think. I’ve seen Goya brand frozen mango fruit pulp at stores like Jewel-Osco and Mariano’s, for example. If you can’t find purée, no problem. A good-quality mango jam works just as well. Just warm it gently and press it through a fine-mesh sieve to create a smoother glaze. In a pinch, apricot preserves could work too. But I will say the mango adds a special flavor and really complements the curry and jalapeño!
And don’t toss any leftover glaze! It’s fabulous swirled into yogurt or spooned over my homemade vanilla ice cream recipe.
Sweet Heat, Cozy Pairings & My Favorite Ways to Serve It
This isn’t your standard sweet loaf. The curry brings warmth and complexity, the jalapeño adds a gentle heat, and the mango glaze swoops in with the perfect touch of sweetness.
I love enjoying a slice with chai and a drizzle of crème fraîche. If you end up with extra mango glaze, don’t let it go to waste—it’s delicious on pancakes, yogurt, or a scoop of my homemade vanilla ice cream. Check out my suggestions below for some pairing ideas.
For the Bread
For the Mango Glaze
Spicy Zucchini Bread Recipe
This spicy zucchini bread recipe blends curry, jalapeño, and sweet mango glaze into a perfectly moist loaf that’s perfect for brunch, snacking, or gifting.
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set it aside.
- In a large bowl, whisk the eggs and both sugars together until slightly frothy. Slowly stream in the melted coconut oil, followed by the vanilla. Stir in the zucchini and the toasted cashews.
- Make a well in the flour mixture and pour the wet mixture into the well. With a rubber spatula, fold the ingredients together, working from the outside in, using a figure of eight motion.
- Next, you’ll create a parchment sling for your loaf pan.
- Cut a strip of parchment as wide as the bottom of your 9x5-inch pan and long enough so it hangs over the top of the two long sides by about 2”. Before setting it in, lightly oil the pan to act as glue. Press the parchment strip into the pan, sharply folding the sides tightly over the edge to keep them from falling into the batter. Now pour in the batter and arrange the jalopeño slices decoratively across the top.
- Bake at 350 °F for 50 to 60 minutes, or until a toothpick comes out clean. After 30 minutes of baking, check the top for browning. If it looks like it’s getting too brown, tent it with a piece of foil for the remaining time.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Whisk all of the glaze ingredients together in a bowl.
- With a toothpick, poke holes all over the top of the bread.Pour the glaze over the bread and use the back of a metal spoon to spread it evenly over the top. Slice and enjoy!
