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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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One year, my hubby planted squash in our garden, and for some reason the seeds were mixed up in the package and we got zucchini, and they were massive!! I made about 30 Zucchini breads that year, and everyone in the family and the neighborhood got a taste of my zucchini bread!! If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven, Ingredients:
nonstick cooking spray |
1 large zucchini |
1 cup light brown sugar |
2 tablespoons granulated sugar |
2/3 cup vegetable oil |
2 teaspoons vanilla extract |
2 large eggs |
1 1/2 cups all-purpose flour |
12 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cloves |
3/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F Lightly coat a 9x5x3-inch loaf pan with cooking spray and set aside.
2. 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.
3. 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.
4. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert. Top side up. Cool completely before slicing.
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