My CSA cooking series is back in business. While the farmshare never stopped, my ability to actually do anything other than roast veggies did!
This delicious spiced zucchini bread is worth the effort it takes to bake. I have tried a lot of zucchini bread recipes over the years but never found one that was worth sharing. Until now.
This recipe was adapted from Smitten Kitchen. It doubles your baking pleasure by yielding two loaves. They freeze very well when wrapped in tin foil and then sealed in a large freezer bag.
Spiced Zucchini Bread
1 1/4 cup vegetable oil
1 cup sugar
3/4 cup brown sugar
2 1/2 cups grated zucchini (about 3 medium sized)
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon grated orange zest
1 teaspoon salt
1/2 cup chopped walnuts
1 cup combination dried cranberries
Preheat oven to 350 degrees. Butter and flour two loaf pans.
In mixer, beat eggs. Add oil, slowly, to not deflate eggs. Next, add sugar, zucchini, orange zest and vanilla in mixer.
In a seperate bowl, combine remaining dry ingredients: flour, spices, baking soda, baking powder, and salt. Stir in walnuts and dried fruit to coat (and keep them suspended in loaf while they bake).
Add dry ingredients to wet and manually combine with spatula. Divide mixture between both pans and bake for about 1 hour + 5 minutes, or until a knife inserted comes out clean.
Check out other recipes from CSA Cooking here: