zucchini Bread

1/2 cup canola oil, plus more for the pan


1 1/2 cups all-purpose flour, spooned and leveled

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

pinch ground cloves

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 medium zucchini (about 8 ounces), coarsely grated (about 1 1/2 cups)

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.
recipe source: Real Simple

shared at homestories A to Z  and What I whipped Up Wednesday and Blue Cricket Show and Tell

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