Another mini road trip meant it was time to bake another dessert that wouldn’t require refrigeration. This time I went with a Zucchini Spice Bread. If you are not a fan of zucchinis, or vegetables for that matter, no worries the addition of some warm spices masks the fact that a vegetable is the main ingredient in this delicious loaf cake. Luckily for me, I love all vegetables – even those bitter Brussels sprouts. Trust me; they can be delicious when made the right way.
I began by grating a medium-sized zucchini. While the recipe called for the zucchini to be coarsely grated I opted to finely grate it which I think added to the moisture of the bread.
Next I whisked together the dry ingredients; flour, baking powder, baking soda, salt and the spices: cinnamon, ginger, nutmeg and ground cloves.
In another bowl I used a hand mixer to mix together canola oil, light brown and granulated sugar, two eggs, vanilla extract…
And finally the zucchini.
I then added in the flour mixture and mixed it until it was just combined.
After pouring it into my prepared loaf pan – I sprayed it with baking spray – I baked it in a preheated 350 F oven for about 50 minutes.
The cake smelled delicious right out of the oven and I couldn’t wait for it to cool so I could try a piece.
After letting it cool for a half hour in the pan and then transferring it to a wire rack to cool completely I was finally able to slice into the loaf and I definitely wasn’t disappointed. It was incredibly moist and the spices were a perfect touch. Next time I make it though I will probably add in some walnuts for a little texture and added flavor.
1/2 cup canola oil
1 1/2 cups all-purpose flour
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
A pinch of ground cloves
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 medium zucchini, coarsely grated (about 1 1/2 cups)
1. Heat oven to 350 F. Grease a loaf pan (I used a 9 1/4 x 5 1/4 inch 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 over mix.)
3. Spread the batter in the prepared pan 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.