Zucchini Spice Bread

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I bought a zucchini in order to make a favorite recipe of my mom’s. Then one day, in a sleep-deprived haze, I mistook it for a cucumber, and bought another. Then, I lost my mom's recipe. I’ll find it, not to worry, but as time passed, those zucchinis were starting to lose their crispness. So, I rummaged through some recipes for zucchini bread, decided that I wanted to make one of my own with a bit more flavor, and here it is. I’ve been enjoying it, as is, for breakfast, but it’s also good when spread with a little cream cheese and served alongside a bowl of soup or a salad for lunch. My guess is that it would be equally good with a scoop of ice cream on top and drizzled with a little caramel sauce for dessert, but then what isn’t? 

Zucchini Spice Bread

3 c. flour
1 t. salt
1 t. baking soda
1 t. baking powder
1 T. ground cinnamon
½ t. allspice
¼ t. cloves
3 large eggs
1 c. vegetable oil
1¼ c. granulated sugar
1 c. brown sugar, packed
1 T. vanilla extract
2 c. grated zucchini
1 c. chopped walnuts

Preheat oven to 325° F. Spray two 8” x 4” loaf pans with Baker’s Joy.

In a medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, allspice, and cloves; set aside.

In a large bowl beat together eggs, oil, vanilla, and sugar until creamy. Add sifted ingredients to the creamed mixture, beating well. Fold in zucchini and nuts.

Divide batter between two prepared pans. Bake for 55 to 60 minutes or until loaves test done. Cool in pans for 20 minutes. Remove to wire rack to cool completely.