Before you turn your nose up & say eeewww to zucchini bread - try it! I said eeewww too many years & I'm so sad I did. It will change your world...well, maybe not change your world - but it tastes delicious & could possible become a new family favorite! Modified from a recipe from Everyday Food in 2003. Enjoy!
- 1 1/2 cups shredded zucchini
- 1 cup packed light-brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon zest (**adds a brightness to the flavor)
- 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 1/2 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 & zest.
- 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.
