This recipe makes a moist and flavorful zucchini bread, with a spice blend that sets it apart from the usual versions. It’s the best I’ve ever tried, thanks to my stepmom-in-law. I like to freeze shredded zucchini so I can make it in the fall and winter, and it’s always a hit on the Thanksgiving table.
Spiced Zucchini Bread
This recipe makes a moist and flavorful zucchini bread, with a spice blend that sets it apart from the usual versions. It’s the best I’ve ever tried, thanks to my stepmom-in-law. I like to freeze shredded zucchini so I can make it in the fall and winter, and it’s always a hit on the Thanksgiving table.
Ingredients
- cooking spray
- 2 cups white sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon baking powder
- 1 cup chopped walnuts Optional
- ½ cup raisins
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Spray two 8×5-inch loaf pans with cooking spray. Set aside.
- Combine sugar, oil, eggs, and vanilla extract together in a large bowl. Fold in zucchini.
- Sift flour, ground ginger, baking soda, salt, ground cloves, and baking powder together in another large bowl; blend into zucchini mixture.
- Fold in walnuts and raisins. Divide between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes; remove from pans to a wire rack.
