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Monday, August 15, 2011

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


  1. Yummo! Will have to try this!

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  2. I posted a recipe for zucchini bread last year and was thinking about pulling it out to make some. Goodness, when you work all day, the day just disappears when you get home. Thanks for posting yours. I can try yours out. lol

  3. Love it. I love home made bread and I think adding zucchini is wonderful. Thanks for sharing.

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