Zucchini Bread

A Sweet Use of All Those Summer Zucchini

• Servings: Makes one 9 x 5 loaf.

This spicy, sweet zucchini loaf is like banana bread, meaning it's a dense loaf that needs no icing, is a perfect companion to fresh fruit, or can be toasted and served with a little cream cheese.  It also freezes and keeps for months which is a way to keep summer around a little bit longer.

Ingredients

• 1 1/3 cups shredded zucchini (trim off the ends before shredding, which is best done in a food processor or with a box grater)
• 2 cups flour
• 1 cup white sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2/3 cup vegetable oil (canola is a good choice)
• 2/3 cups chopped walnuts or pecans
• 3 eggs

Directions

1. Preheat oven to 350º F.
2. Lightly grease a 9 x 5 glass or metal loaf pan.
3. Combine all the dry ingredients -- the flour, baking soda, baking powder, salt and spices -- in a bowl. Hold aside.
4. In a separate large mixing bowl, combine the sugar and eggs and combine well, mixing for about 10 minutes until the mixture is smooth.
5. Gradually add the oil and mix for another two or so minutes.
6. Mix in the zucchini and chopped nuts.
7. Add the flour mixture and fold to combine. Do not over-mix.
8. Pour batter into the prepared pan.
9. Bake in preheated oven for 60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean.
10. Cool for 30 minutes before slicing.