Ingredients
| 1 |
Nonstick cooking spray |
| 1 |
large zucchini |
| 1 |
cup brown sugar |
| 2 |
tablespoons sugar |
| 2/3 |
cup vegetable oil |
| 2 |
teaspoons vanilla extract |
| 2 |
large eggs |
| 1 1/2 |
cups whole wheat pastry 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 |
Directions
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-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. Cool completely before slicing.
Categories
Breads, Brunch, Dessert
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