On a cool, early fall Saturday afternoon, I can't think of anything better than a cup of coffee and slice of spiced zucchini bread. It's so comforting...so full of fall flavor...not to mention a great way to use up the abundance of zucchini from the garden. :) (in this case...a friend's garden provided the zucchini)
I have cooked a lot of things with zucchini this year, but one of my defaults is zucchini bread. It's so easy and delicious - and my favorite part is that I can freeze the shredded zucchini ahead of time in 2 cup portions and then thaw it before making the bread.
Here is my new favorite recipe...hope you enjoy!
Zucchini Bread (with or without nuts & chocolate...depending on how you like it!)
1/2 cup canola oil (plus extra for the pan)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
pinch ground cloves
1/2 cup light brown sugar
1/8 cup agave nectar (you can also use honey or sugar – since agave nectar is twice as sweet as sugar, double the amount if you use granulated sugar)
2 large eggs
1 teaspoon pure vanilla extract
2 cups shredded zucchini
¼ cup chopped walnuts or chocolate chips (optional)
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 sugar and agave nectar, eggs, and vanilla; mix in the zucchini, chocolate chips and/or nuts (if desired). Add the flour mixture and mix until just combined.
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Recipe adapted from real simple