It is that time of year when zucchini rules...so when I was given a gift of zucchini it was time to make zucchini bread. Why break from summer tradition and quite frankly there is nothing wrong with a good piece of zucchini bread except it usually leads to wanting another piece!
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| Traditional summer gift... Thankfully these were the small tender zucchini not the baseball bat size squash! |
Time to make the bread....
So that was easy...I gifted these two loaves to a friend who reported back that the bread was "delicioso"! Sounds like this recipe is a keeper.
Making zucchini bread is a summer staple...why break from tradition...just do it!
Elizabeth
Zucchini Spice Bread
If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven
Yield - Serves 12
Ingredients
Nonstick cooking spray
1 large zucchini (yield 1-3/4 cups when grated)
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
Directions
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 - 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
(A Martha Stewart recipe)
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| Everything in the mixer bowl and ready to cream together... don't you just love a kitchen aid! |
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| Zucchini grated in the food processor...fast and easy No scraped knuckles on a box grater! |
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| I like to grate my nutmeg fresh for recipes... |
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| Into the oven |
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| Enough zucchini to make three more loafs. |
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| Out of the oven...delightful! |
Making zucchini bread is a summer staple...why break from tradition...just do it!
Elizabeth
Zucchini Spice Bread
If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven
Yield - Serves 12
Ingredients
Nonstick cooking spray
1 large zucchini (yield 1-3/4 cups when grated)
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt
Directions
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 - 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
(A Martha Stewart recipe)
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