Even if you don’t like zucchini, you must try this bread! I make this every summer with fresh zucchini and it always comes out moist and delicious. I especially love the addition of ground ginger to the batter. It adds a certain flavor to the bread that you can’t quite pinpoint, but tastes amazing. The only bad part about this bread, is running the oven for almost an hour and heating up the house, but wait for a cooler day to make it and you won’t regret it!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3 eggs
- 1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup applesauce)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini shredded w/skin on, don’t drain excess moisture)
- 1 cup chopped walnuts or pecans
Preheat the oven to 325 degrees. Spray two 8×4 inch loaf pans with cooking spray.
Whisk together flour, salt, baking soda, baking powder, cinnamon and ginger in a large bowl.
Beat the oil and sugars together on medium speed until combined, add in the eggs and vanilla and mix well. Add the flour mixture and mix until just combined. Fold in the zucchini and nuts. Pour the batter into loaf pans.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and let cool completely.
This bread freezes very well, just make sure it is tightly wrapped.
Source: Adapted from allrecipes.com.
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