[ Recipe: Zesty Zucchini Bread ] ~ from Monterey Bay Herb Co
zesty zucchini bread

Still pulling zucchini out of the garden? Making bread is a classic way to use up the vegetable; making it spicy turns a hum-drum quick bread into something memorable.

1 large zucchini, finely grated
1 cup light brown sugar, packed
2 tablespoons Turbinado sugar
⅔ cup coconut oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¾ teaspoon salt

Preheat the oven to 350 degrees.

Whisk together the sugars, oil, vanilla and eggs in a large bowl. In a smaller bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add the dry mixture to the egg mixture and mix well. Add the grated zucchini and stir just until combined.

Pour the batter into a lightly greased loaf pan. Bake for 45 to 55 minutes, or until a toothpick or knife inserted in the center comes out clean. Allow the bread to cool for 10 minutes before turning out onto a wire rack. Cool completely before slicing.

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