SPICY ZUCCHINI BREAD
SPICY ZUCCHINI BREAD
Serves: 2 loaves
Ingredients
- 3 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. soda
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 c. chopped pecans or walnuts
- ¾ c. vegetable oil
- 3 eggs
- 2 c. sugar
- 2 tsp. vanilla extract
- 3 c. unpeeled shredded zucchini
Instructions
- Combine first 6 ingredients in a mixing bowl; make a well in center of mixture. Combine oil, eggs, sugar and vanilla; mix well. Stir in zucchini. Add mixture to dry ingredient mixture; stirring just until moistened.
- Spoon mixture into greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Cool 10 minutes in pans; remove to wire rack, and cool completely.
Notes
Rosalie Larson Hadley
3.5.3226
I made this in a bundt pan and it turned out really well! I sprayed the pan with Baker’s Joy and I think it baked for ~40-50 minutes (I just checked to see when an inserted knife came out clean) and then turned it over after cooling for 5 minutes. It was beautiful, looks like dessert, and was nice for sharing slices with friends– plus no one gets the “heel” of the loaf.
I also made this recipe with yellow squash and subbed out the cinnamon and nutmeg for lemon juice and lemon zest (2 lemons worth), and 2 T poppyseeds (soaked in milk for ~2 hours before). I let some of the squash liquid strain out since there was added liquid with the lemon juice. I baked this in the bundt pan again and then drizzled a lemon glaze (powdered sugar, lemon juice, lemon zest) over the top to really commit it to being a dessert 🙂