Autumn Spiced Zucchini Bread

• Vegetarian

• Produce

  • 1 tsp Ginger
  • 3 1/2 cups Zucchini

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp All-spice
  • 2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tbsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 3 tbsp Turbinado sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Oil or melted butter

Found on littlespicejar.com

Description

Ingredients

• 3 ½ cups grated zucchini
• 3 cups all purpose flour
• 2 teaspoon baking soda
• 1 tablespoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon all spice
• ¼ teaspoon nutmeg
• ¼ teaspoon salt (use ½ teaspoon if using unsalted butter/oil)
• 1 teaspoon freshly grated ginger (I used a mounded teaspoon for a more brilliant pop of flavor)
• ¾ cup brown sugar
• ¾ cup sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¾ cup oil or melted butter (I used ½ cup melted butter and ¼ cup oil)
• 1- 2 tablespoons melted butter
• 3 tablespoons turbinado sugar

Directions

• Position a rack in the center of the oven and preheat the oven to 350ºF. Spray two 9 x 5 inch loaf pans with a light coating of cooking spray. Line the loaf pans with parchment paper. Set aside. Place the grated zucchini in a sieve over a bowl to allow any excess moisture to drain. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, all spice, nutmeg, and salt until completely mixed. In a large bowl, use a whisk to beat together the brown sugar, sugar, eggs, vanilla extract, and melted butter together. Add the grated zucchini to the flour mixture and fold so that most of the zucchini is nicely coated with the flour mixture. Add the flour mixture in 3 batches to the wet ingredients, stirring just enough to combine with each incorporation. DO NOT OVERMIX. Divide the batter into the loaf pans equally and bake the bread for 35 minutes. Remove the loaves from the oven and brush with the melted butter. Sprinkle the turbinado sugar on the tops and return to the oven for another 8-15 minutes. The bread should be golden on the outside and a toothpick inserted in the thickest part should come out clean. My bread took exactly 43 minutes, but keep in mind it’s always better to underbake and have it moist than to overbake. Let the bread cool for several minutes on a wire rack before removing from pan. But really, who can wait that long, right? SMELL THE SMELLS.