April 28, 2012

zucchini spice bread


I found a lone, forgotten zucchini in the back of our fridge so I decided to make a bread out of it.   One of the things I love about baking is that it's great for using stuff you find in your fridge which you better use right away or else it'll go bad.  Baking's great that way.




I got this recipe from Martha Stewart, but I added in some roughly chopped walnuts which I think really adds to this recipe.  My other favourite thing about this recipe is the blend of warm, comfy spices like cinnamon, clove and nutmeg.  It's like getting a cake hug.





Here's the recipe!

Zucchini Spice Bread
adapted from Martha Stewart

Ingredients:


  • Nonstick cooking spray
  • 1 large zucchini
  • 1 cup packed light-brown sugar
  • 2 tablespoons granulated sugar
  • 2/3 cup vegetable oil
  • 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
  • 1/2 cup roughly chopped walnuts
Directions:


  1. Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
  2. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini and fold in walnuts.
  3. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, about 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.