Zucchini Bread V

A moist bread with different spices than standard zucchini bread recipes. This is the best one I’ve tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It’s wonderful to serve at the Thanksgiving table.

Step: 1

In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.

Step: 2

In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.

Step: 3

Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.

Step: 4

Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Per Serving: 255 calories; protein 3.4g; carbohydrates 32.1g; fat 13.2g; cholesterol 23.3mg; sodium 116.5mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.