our little veggie garden is in full force right now. our tomatoes and zucchini are the front runners with how much we have harvested. i can always find ways to use up our tomatoes, but sometimes with zucchini i get a little stumped. we have had many pasta dishes and zucchini soups, but we still have more zucchini. i can't believe that i had completely forgotten about zucchini bread. it's one of my favorites.
i use the martha stewart zucchini spice bread recipe and change it up just a little...a little less sugar and i add pecans
here it is:
- Nonstick cooking spray
- 1 large zucchini
- 1 cup packed light-brown sugar (i use about 3/4 cup)
- 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
- i love to throw in a big handful of pecan pieces
- 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.
- 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.
this is a really quick recipe and oh so good.
i have already made a couple of loaves and i think i will make a couple more.