Saturday, August 17, 2013

Zucchini Spice Bread - Weekend recipe

What do you do with all the Zucchini you start having this time of year?  Well I have a few recipes you can try.  We will start with a traditional Zucchini Bread with a spicy twist.

Zucchini Spice Bread

Makes 1 loaf
1/2 cup canola oil, plus more for the pan
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
pinch ground cloves
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini (about 8 ounces), coarsely grated (about 1 1/2 cups)

1. Heat oven to 350° F. Oil an 8V2-by-4V2-inch loaf pan. In a medium bowl, whisk together the
flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
2. In a large bowl, mix together the oil, light brown and granulated sugars, eggs, and vanilla; mix
in the zucchini. Add the flour mixture and mix until just combined (do not overmix).
3. Spread the batter In the prepared pan and bake until a toothpick inserted in the center comes
out clean, 50 to 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

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