Zucchini Spice Bread

Martha Stewart recipe

Zucchini Spice Bread

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Nonstick cooking spray

  • 1 large zucchini

  • 1 cup packed light-brown sugar

  • 2 tablespoons granulated sugar

  • ⅔ cup vegetable oil

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 1½ cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1½ teaspoons ground cinnamon

  • ¾ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ⅛ teaspoon ground cloves

  • ¾ teaspoon salt

Directions

Step 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 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.  Step 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.  Step 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.


Nutrition

Facebook Conversations