Zucchini Bread Summer 2022 Edition
- 1 cup sugar
- 1/2 cup turbinado sugar
- 2 teaspoons vanilla
- 3 eggs at room temperature
- 1 cup vegetable oil
- 1 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- 1 1/4 teaspoon allspice
- 1/2 teaspoon mace
- 1/2 teaspoon ground black pepper
- 3 cups freshly grated zucchini I used one good sized zucchini
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups flour
- Preheat oven to 350. Butter and flour 2 standard loaf pans. Set aside
- In a large bowl or bowl of a stand mixer, beat together the sugar and vanilla until well combined. Add the oil, and spices, mix until incorporated. Stir in zucchini, salt, baking soda and baking powder. Add the flour, a half cup at a time, beating between each addition. Mix until a uniform batter forms.
- Pour into the prepared pans. Bake for 55 minutes or until a thin knife inserted in the center comes out clean or with just a few moist crumbs.
- Cool in pan 10 minutes on a wire rack, remove from pan and cool completely on the rack.
Really, do we need another zucchini bread recipe? There are so many in the world and I’ve even posted a few many years ago. But you know what, why not? I originally made this to use up some sourdough discard and I don’t know if it was the discard or the humid Baltimore summer weather but that didn’t rise. I was so disappointed because I had tweaked the spices to reflect my current obsessions with adding black pepper to things with ginger and mace. I had no choice but to make it again sans discard.
My dad’s birthday was this past weekend and I tried to get him to let me make a cake or buy one but he said he had “desserts in the freezer” (this man freezes everything including cooked couscous). He did let me make some zucchini bread because I had already promised him some when I made the disaster discard loaf. This recipe makes two loaves because I’m not that selfless. I want some bread myself!
I really liked how it turned out. Good spices, light and not oily. So many zucchini bread recipes are so oily! There is still a good amount in the bread but nothing like I see in other recipes. I like it best fresh from the oven and spread with good butter but my husband also likes his toasted with cream cheese. He says I told him about cream cheese on zucchini bread but that’s a filthy lie. I would never. It held up well for about 5 days on the counter in my special loaf (actual) Tupperware. My dad sliced and froze his flat on a baking sheet before putting the slices in a resealable bag for future meals.