Zucchini bread AKA spice bread

The CSA baskets are overflowing this year and one of the vegetables we are getting in abundance, is you guessed it, zucchini. We’re going camping for a week and I figured one of the best ways to carry and eat zucchini would be in a bread, plus they make great snacks. This recipe from Cooking light turned out amazing. It certainly doesn’t taste light but moist and full of spicy goodness. Even my step-son liked it though, we called it a spice cake since just mentioning zucchini would probably put the cake on the “I don’t eat this list”. No matter how you choose to call it, I hope you’ll give it a try, you won’t regret it.

Zucchini Bread

3 cups zucchini grated
4 cups flour (I used whole wheat pastry and unbleached white flour)
1 cup sugar + 2 tablespoons
1/4 cup packed brown sugar
5 tb baking powder
1 tb fresh grated lemon zest
1 1/2 ts cinnamon
1/2 ts salt
1/4 ts nutmeg
1 1/2 cup milk
6 tb vegetable oil
2 eggs
2 ts vanilla

Preheat oven to 350 degrees

Grease 2 bread pans

Grate zucchini and press between paper or towels to remove water.

Mix dry ingredients together and create a fountain in the middle of the bowl. Mix wet ingredients together and pour into the dry ingredients, add zucchini and stir into wet then bring in the dry ingredients and stir until just mixed. Pour evenly into prepared bread pans and bake for 1 hours and 10 minutes. Check if done by inserting a knife or toothpick in the center.

Enjoy warm, cold, toasted, plain, with butter, with cream cheese or or or….

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