Zucchini Bread

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

1. 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.
2. 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.
3. 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.