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)

Directions

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.