Zucchini Spice Bread

I have made Martha Stewart's zucchini spice bread several times last summer. It is a great way to use up zucchini if you feel you are a bit over loaded with it. This bread is pretty quick to make and it freezes well, so you have the option of saving it for later. This recipe calls for the usual spices, such as cinnamon, nutmeg, and cloves. It also calls for ground ginger which I didn't have on hand, so I just substituted all-spice this time for a "Christmas in July" taste ;) Zucchini has a very mild and subtle sweet flavor. You don't really even realize there is a vegetable in the bread. The zucchini just creates a very moist and dense bread - depending on how large your zucchini is.

Here are the ingredients for Martha Stewart's Zucchini Spice Bread:
-1 large zucchini, grated on the large holes of a box grater, yields 1 3/4 cup at least
-2/3 cup olive oil
-1 cup light brown sugar, packed
-2 tablespoons granulated sugar
-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

Preheat oven to 350 degrees. Lightly grease a 9"x5" loaf pan with cooking spray or butter. Grate zucchini and set aside.
In a large bowl, whisk together sugars, oil, vanilla, and eggs until combined.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Add flour mixture to wet batter and stir until combined. Stir in zucchini.
Place batter into loaf pan and place in oven and bake for about 45 minutes to an hour, or until a toothpick inserted in center of loaf comes out clean.
Cool in pan for 10 minutes and then invert onto a wire rack and then reinvert topside up. Let cool completely before slicing.

If you want to freeze, let loaf cool completely and then wrap well with plastic wrap and place in freezer.

For the original recipe, click here.