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 know others who do and they 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 nice 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 by NancyCreative, adapted from MarthaStewart.com
- 1 cup packed light brown sugar
- 2 Tbsp. granulated sugar
- 2/3 cup canola oil
- 2 tsp. vanilla extract
- 2 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 3/4 tsp. salt
- 1 3/4 cup grated zucchini (about 1 large or 2 smaller ones)
Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch 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 pan, spreading evenly. Bake 45-55 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.
You know, you may want to double the recipe and make two loaves–it’s just that good!
(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).