Tuesday, August 23, 2011

Zucchini Spice Bread

picture from marthastewart.com

What's Playing?  "The Living Proof" with Mary J Blidge from the movie, The Help
Everyday Food, September 2003
  • Prep Time 15 minutes
  • Total Time 1 hour 10 minutes
  • Yield Serves 12


  • 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


  1. 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.
  2. 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.
  3. 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.

It was getting to be late in the evening and the kids wanted a snack.  You guessed it, I decided to whip up a batch of zucchini bread.  I was exhausted and had to really push myself back into the kitchen to make it for them.  It had been a long day for me as I worked hard on the farm pulling weeds and lugging in a few cases of corn that had to be shucked.  What a day it was.  This bread made for a very pleasant "dessert" after our busy day. 

Photo Gallery 

Here are the ingredients for the Zucchini Spice Bread.  This particular zucchini bread recipe is great if you don't have nuts in the kitchen pantry.  I prefer a zucchini nut bread myself, but we were out of walnuts and pecans.  This bread was still tasty though as the clove, ginger, nutmeg and cinnamon blended together formed a bouquet that brings back Christmas or Thanksgiving nostalgia. 
Gabriel felt compelled to wear a skeleton costume as his apron that night.  Hey, whatever works, huh?
He was really excited to sift the flour.
Gabriel is now mixing everything together to make the bread.
I didn't have the required vegetable oil, but I did have butter.  I substituted the butter for the oil and it tasted pretty close only I'm sure it's far less healthy.  For those that have never tried zucchini bread, you may be thinking that the whole loaf tastes like a huge vegetable wrapped in dough.  Actually, it tastes more like a sweet bread with spices and does not really have a typical zucchini flavor at all.  The kids enjoy it and are very picky about eating anything too "green".  Do give this a try if you haven't already.  It's such a great way to use up the zucchini pile on the counter. 
Before it got dark we headed outside to pick some berries. 
Sarah was an a great helper.

~Just Dessert~

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