Growing up, zucchini was never a favorite vegetable of mine. Possibly because it was green, or perhaps it was just never a vegetable my mom served very often. Years later, my mom-in-law dished them out and at the time, I was “just the girlfriend.” So, of course, I positively ate my plate clean. Well, I have to say, that day forever changed my view on zucchini. It’s such a versatile vegetable and I wanted to share a zucchini sweet bread recipe that I’m craving to make this fall season.
Today there is a fall crisp in the air (finally!) and we went to hang out at my mom-in-law’s home for a football game which seemed to be a great way to spend the day. On her counter were the biggest most beautiful zucchini I’d ever seen! They’d come straight from her garden, and I told her she just had to make this sweet bread recipe from one of them.
– Nonstick cooking spray
– 1 large zucchini (I certainly have this covered!)
– 1 cup packed light-brown sugar
– 2 tablespoons granulated sugar
– 2/3 cup vegetable oil
– 2 teaspoons vanilla extract
– 2 large eggs
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 1/2 teaspoons ground cinnamon
– 3/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cloves
– 3/4 teaspoon salt
Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up.
Serve slightly warm with some melted butter and you have yourself a nice little treat! It goes great with some refreshing lemonade and a sprig of Rosemary. I like this sweet bread because it seems to have the right blend of spices that it’s not too sweet to snack on before dinnertime.
Have a happy weekend, friends!