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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Moist, spicy, and packed full of zucchini, this is a great way to use this veggie and sneak it into anyone who says they don't like zucchini!! Just a note...I had to omit the teaspoon of pumpkin pie spice because I had a bit of a spicy complaint...It's wonderful with it, but if you have someone who is sensitive to spice...omit it ;) Let me know what you think! Ingredients:
2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
3 teaspoons ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon pumpkin pie spice |
3/4 teaspoon freshly ground nutmeg |
1 cup granulated sugar |
1 cup brown sugar |
1 cup vegetable oil |
3 large eggs |
1 tablespoon vanilla extract |
3 cups grated zucchini |
1 cup chopped walnuts |
Directions:
1. Preheat oven to 325 degrees.
2. Spray nonstick spray onto two 8x4x2 1/2-inch metal loaf pans. Line bottoms with parchment paper. This will make it so much easier to remove the loaves from the pan later.
3. Sift the flour, salt, baking soda, baking powder, and spices and whisk together in a medium bowl.
4. In a large bowl, whisk throughly together the sugars, oil, eggs, and vanilla.
5. Add the zucchini to the wet ingredients and whisk throughly.
6. Add the dry ingredients and walnuts and whisk into the wet ingredients until you no longer see the flour.
7. Pour the batter evenly into the loaf pans.
8. Bake for 1 hour to 1 hour 15 minutes, or until a tester comes out mostly clean.
9. Allow to cool for 10 minutes and pull the loaves out of the pans.
10. Enjoy!
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