Zucchini Spice Loaf

One of the blogs I follow is nancycreative.com. Her quick bread recipes are amazing and easy to adapt to my baking style. If you get a chance, click on over to her site, it’s crisp and fresh and I think you’ll enjoy her recipes.

This quick bread recipe is one of my favorites. The sweet-spicy flavor of cinnamon enhances the taste of the zucchini and the slightly sweet but pungent, warm flavor of ginger, fill this zucchini bread with the flavors of Fall. It’s extremely light and moist and perfect for this time of year.

Zucchini Spice Loaf

Adapted from NancyCreative

  • 1 cup sucanat or turbinado sugar
  • 1/3 cup grape seed oil
  • 1/3 cup unsweetened applesauce
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup blanched almond flour
  • 1/2 cup brown rice flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 3/4 tsp. ground nutmeg (optional)
  • 1/8 tsp. ground cloves (optional)
  • 1 3/4 cup grated zucchini (about 1 large or 2 smaller ones)

Preheat oven to 350° degrees. Line a 9 x 5 x 3 inch loaf pan or 4 small loaf pans with unbleached parchment paper, set aside.

In large bowl, whisk eggs until frothy add sugar, oil, and vanilla and whisk together.

In small bowl, blend flour, baking powder, baking soda, cinnamon and ginger (if using nutmeg and cloves add to dry ingredients).

Add flour mixture to the egg/sugar mixture and blend well. Stir in the grated zucchini.

Pour batter into loaf or  loaf pans, spreading evenly. Bake 45-55 minutes if using large pan, if using small pans bake for 25 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove loaf on parchment paper from pan and place on rack until cool.

Note: All the loaf recipes can be made into muffins. Bake for the same amount of time as the small loaves.



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