I’m always looking for zucchini recipes to try in the summer because they’re so plentiful—sometimes I grow some in my garden or I have friends who do, and they’re always happy to share them with me. It’s fun to try out different things you can make with this squash. I tried this zucchini recipe out the other day from Martha Stewart.com, and it is really good! It’s good and moist, and has a nice blend of spices in it. I made a few minor changes to the original recipe, and I will definitely be making this again! This makes one 9×5-inch loaf.
Zucchini Spice Bread
ZUCCHINI SPICE BREAD by NancyC, adapted from MarthaStewart.com
Makes one 9 x 5″ loaf
- 1 cup packed light brown sugar
- 2 Tablespoons granulated sugar
- 2/3 cup canola oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups unbleached 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
- 1 3/4 cup grated zucchini (about 1 large or 2 smaller ones)
Preheat oven to 350˚F. Grease and flour a 9 x 5 x 3″ loaf pan; set aside.
In large bowl, whisk together the two kinds of sugar, oil, vanilla, and eggs.
In small bowl, blend flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add this flour mixture to the egg/sugar mixture and blend well. Stir in the grated zucchini.
Pour batter into the greased and floured loaf pan, spreading evenly. Bake 45 to 55 minutes, or until toothpick inserted in center comes out clean (my loaf was done in 50 minutes). Cool in pan 10 minutes; then remove from pan and cool completely before slicing.
(Note: If you bake this bread in a smaller loaf pan or mini loaf pans, do not fill pans more than 3/4 full of batter).
Recipe from NancyC | nancy-c.com
You know, you may want to double the recipe and make two loaves–it’s that good!
Are you a fan of zucchini bread, and do you have a favorite recipe for it?
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