Saturday, August 13, 2011

Zucchini Spice Bread

Cinnamon, ginger, and nutmeg give this zucchini bread a warm, slightly spicy flavor.

1/2 cup canola oil
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Ground Ginger
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon Watkins Ground Nutmeg
Pinch of Watkins Ground Cloves
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon Watkins Vanilla Extract
1 medium zucchini (about 8 ounces), coarsely grated (about 1 1/2 cups) 
  1. 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.
  2. 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).
  3. 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.

Love nuts? Fold ¾ cup chopped walnuts into the batter before spreading it in the pan.

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