Zucchini Spice Bread

Zucchini Bread
Kana Okada
Makes 1 loaf
preparation
15
minutes
cooking
135
minutes

Ingredients

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 8½-by-4½-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.

Nutritional Information

  • Per Serving
  • Calories From Fat 114
  • Fat 13 g
  • Sat Fat 1 g
  • Cholesterol 42 mg
  • Sodium 203 mg
  • Protein 3 g
  • Carbohydrate 31 g
  • Sugar 16 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 34 mg
What does this mean? See Nutrition 101.