Zucchini Spice Loaf

by Sara on August 9, 2009

zucchini spice loaf

Still a bit miffed about Friday’s muffin disaster, I decided to turn my last zucchini into a loaf. Though I appreciate the convenience of muffins, there’s some very satisfying about sitting down with a cup of tea and slice of quick bread late in the afternoon, or using it, along with coffee set to autobrew, as bait to cajole myself out of bed on a Monday morning.

zucchini spice loaf

You can easily turn this recipe into muffins, or even mini-loaves, if you so desire. I use it for all of the above, with great results, as long as I actually have the ingredients I need. Have fun playing around with the flour ratios (I’ve even substituted plain whey protein powder for one cup of the all-purpose flour, to make a more satisfying breakfast treat), as well as the sugar. This recipe really is pretty forgiving, as long as you listen to your instincts.


zucchini zucchini spice loaf

Zucchini Spice Loaf

Ingredients
2 c all-purpose flour
1/2 c whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 tsp cinnamon
pinch freshly grated nutmeg

3 eggs, lightly beaten
1 cup oil (I like canola, but a light olive would work)
1 3/4 c granulated sugar
1/4 c packed light brown sugar
3 tsp vanilla
2 1/2 c shredded zucchini

Makes 1 9×5 inch loaf of bread OR 12 muffins & 2 mini loaves

Instructions
Preheat oven to 325*F

Sift dry ingredients into a small bowl, set aside.

Whisk the eggs, oil, sugars, and vanilla. Add sifted dry ingredients, stir with a spatula until a few streaks of flour remain. Fold in zucchini until just mixed in. Bake at 325 degrees for 26-30 minutes for muffins, 28-32 minutes for mini-loaves, 60 minutes or until inserted toothpick comes out clean for large loaf.

{ 4 comments… read them below or add one }

Jen @ MaplenCornbread August 9, 2009 at 8:12 pm

GREAT loaf!!!!

Sara August 10, 2009 at 4:59 pm

Thanks Jen!

Donna August 10, 2009 at 8:57 pm

Looks like a terrific loaf of zucchini bread.

Sara August 11, 2009 at 7:23 am

Thanks, Donna. With all of the available zucchini, the next project will be stocking the freezer with loaves and muffins.

Leave a Comment

{ 1 trackback }

Previous post:

Next post: