Zucchini Spice Bread

zucchini-bread
Photo by Kana Okada
Zucchini Spice Bread 3.7 234 5 1
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  • Makes 1 loaf
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 253 calories
    • Calories 114 calories from fat
    • 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

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.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).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.

Ingredients

  1. Check 1/2 cup canola oil, plus more for the pan
  2. Check 1 1/2 cups all-purpose flour, spooned and leveled
  3. Check 1 teaspoon baking powder
  4. Check 1 teaspoon ground cinnamon
  5. Check 1/2 teaspoon ground ginger
  6. Check 1/2 teaspoon kosher salt
  7. Check 1/4 teaspoon baking soda
  8. Check 1/4 teaspoon ground nutmeg
  9. Check pinch ground cloves
  10. Check 1/2 cup light brown sugar
  11. Check 1/4 cup granulated sugar
  12. Check 2 large eggs
  13. Check 1 teaspoon pure vanilla extract
  14. Check 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.

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