Zucchini Spice Bread

Hmmm... how do you spell delicious??

Z-u-c-c-h-i-n-i S-p-i-c-e B-r-e-a-d

And for some reason, this zucchini bread recipe tastes different to my taste buds than the conventional loaves of zucchini bread we see spilling out of kitchens June-October. Something about the spices used... something about the substantial amount of brown sugar...so very scrumptious and warm and soothing and comforting and satisfying and addicting. All at the same time, all in the same bite.

Whatever it is, this is my new go-to for all that leftover green squash stuff that we all have "coming out of our ears" during these early and later Autumn months.

You note in my picture that poor loaf number one on the left is suffering from a case of caved in middleness but I deliberately underbaked these by just a couple minutes for I fear nothing more than a dry loaf of what could've been deliciously moist bread. So, if you're wondering why in the hay my bread is caving in, that's the reason: underbaked. Just nature doing its thing!

Okay. I'll stop fawning over my latest zucchini bread crush and keep this post laconic.

Ciao!

Zucchini Spice Bread

{Martha Stewart}

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

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.

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.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.