Zucchini Bread
It’s delicious but nothing fun pairs with zucchini that isn’t potentially inappropriate… so no fun title for this recipe my friends. I do apologize. I will not apologize for the fact that this bread is a comfort food staple of mine because I make it every fall - the smell just reminds me of fall back home.
Ingredients:
2 1/2 cups flour
¾ tsp baking powder
¾ tsp baking soda
1 tsp kosher salt
1 cup light brown sugar
½ cup granulated sugar
¾ cup vegetable oil
1/2 tsp nutmeg (I’m very loose with the amount of these three spices. I don’t stick to these increments and I definitely am generous with the ginger)
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
2 eggs, room temperature
2 cups grated zucchini, gently press out excess moisture with hands
Preheat the oven to 350˚F. Prepare a 9x5 inch loaf pan with non-stick spray or the butter & flour method.
Add all the ingredients to a bowl, except for zucchini. Stir to incorporate. It should be thick.
Add shredded zucchini to the mixture, and stir until combined. It will become thinner and easy to pour.
Pour into the prepared pan. Bake until a toothpick comes out clean, about 65-75 minutes. (For me it tends to be closer to 75 every time, but that’s my oven.) The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter.
Enjoy my friends! :)
