Zucchini Spice Bread

It might be called zucchini bread but it tastes nothing like zucchini. This spiced version adds a nice kick to your normal everyday zucchini bread.

Photo by Kim M.
Adapted from marthastewart.com

PREP TIME

15

minutes

TOTAL TIME

85

minutes

SERVINGS

1

loaf

PREP TIME

15

minutes

TOTAL TIME

85

minutes

SERVINGS

1

servings

Adapted from marthastewart.com

Ingredients

  • Nonstick cooking spray

  • 1

    large zucchini

  • 1

    cup light-brown sugar, packed

  • 2

    tablespoons granulated sugar

  • 2/3

    cup vegetable oil

  • 2

    teaspoons vanilla extract

  • 2

    large eggs

  • 1 1/2

    cups 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

Directions

Preheat oven to 350°F. Lightly coat a 9-X-5-X-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. 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. 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.

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