Saturday, September 08, 2012

zucchini bread

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 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)
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

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