Zucchini Bread

Hey Jude's Note:

It's that time of year! Here's a delicious bread to take advantage of the end-of-the-summer glut of zucchini.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 2 loaves

• 3 eggs , beaten
• 2 cups sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 3 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1⁄8; teaspoon clove
• 1⁄8; teaspoon ginger
• 1⁄8; teaspoon nutmeg
• 1⁄8; teaspoon allspice
• 1 large zucchini , trimmed and grated
• ¾ cup chopped pecans

Directions:

1. Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
2. Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.

Reviews

[Pellerin]

Good stuff 8) Wasn't sure what "large" meant, when selecting a zucchini. I used 1/2 of a 5.25 lb. (!?!) one from my garden, seeded, and added 1 large carrot. Be sure to use a heavy-duty mixer, as the dough is very, VERY sticky and heavy, until you add (in another - even larger bowl!) the grated veggies. Recommend you use your hands to mix it. I made one loaf in an 8 x 4 glass pan, and a second in a 9 x 5 dark tin pan. Both were still gooey on the bottom after 70 minutes. Next time, I'll cook lower and slower; 325 for at least an hour and a half, and I'll do a better job of pushing the cake tester all the way to the bottom to test for doneness. May add some raisins, too. YUM! Thanks for a warm, spicy treat, and a great way to use up some of the zucchini that is taking over the garden!

[Lvs2Cook]

Excellent bread! I made as posted and the bread is wonderfully spicy. I used half of a huge zucchini. It's very easy to make. It did take me about 1 hour 10 minutes to bake but I think that's my stove. Thanks for posting another keeper!!