Ingredients

The following ingredients have 12 Servings
  • 2 cups grated zucchini ((about 2 medium zucchini))
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup unsalted butter, (melted and slightly cooled)
  • 1/4 cup canola or vegetable oil, ((can use melted and slightly cooled coconut oil))
  • 3/4 cup  packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon turbinado sugar, (for sprinkling on bread, optional)

Instruction

  • Preheat the oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside.
  • In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves. Set aside.
  • In a large bowl, combine the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
  • Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the batter, if using. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the bread cool in the pan for 10 minutes. Carefully remove the bread from the pan and cool completely on a wire rack before slicing.