Spiced Zucchini Bread
This is one of those recipes you should keep handy in your baking arsenal. It can be make as 1 large loaf or as small gift loaves. I like to make this when the zucchini is at its peak, large or small loaves, and freeze some of the loaves until later. Great with a dollop of whipped cream, or just slice and eat. And you can slice two thin pieces and a nice cheese, and some grapes, now you have lunch.
1 cup granulated sugar
½ cup (1 stick) butter, room temperature, plus some for greasing
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground allspice
1 cup finely grated raw and unpeeled zucchini
½ cup walnuts, chopped
1. Preheat the oven to 350 degrees. Butter and sugar 9 X5 X 3-inch loaf pan.
2. In a large bowl, cream sugar and butter; beat in eggs, and vanilla. Sift together and mix next seven dry ingredients, stir half of flour mixture into butter mixture. Add zucchini (batter may look curdled). Add remaining flour mixture and blend well. Stir in nuts.
3. Pour into prepared pan. Bake 50 to 60 minutes. Remove from loaf pan; cool on wire rack. Serve warm, chilled or room temperature.
– Chef Jerrieann Taylor