Zucchini Bread

This classic zucchini bread is moist, warmly spiced with cinnamon, ginger, and nutmeg, and the perfect way to use up garden zucchini, even the giant ones that got away. The recipe makes two loaves, so you can enjoy one now and freeze one for later.

Course Breakfast and Baked Goods

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 216kcal

Author Jennifer Morrisey

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups grated fresh zucchini, lightly packed about 1 medium-large zucchini
1 cup chopped pecans or walnuts optional

Instructions

Preheat the oven to 350°F (175°C). Butter or spray with non-stick cooking spray two 5 by 9-inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture, if we have been getting a lot of rain I will place a plate over the zucchini weighted down with cans of soup to help shed excess water in the squash.
In a large bowl, thoroughly whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the grated zucchini and then the melted butter until evenly distributed
Add the flour mixture, a third at a time, to the sugar egg-zucchini mixture, stirring after each incorporation. Fold in the nuts if using.
Divide the batter equally between the prepared loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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