Description
A moist spicy zucchini bread perfect for the transition from summer to fall.
Ingredients
- cooking spray
- 1 cup brown sugar
- ¼ cup molasses
- ¼ cup vegetable oil
- ¾ cup vanilla yogurt
- 3 eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups shredded zucchini
- 3 cups all-purpose flour
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9×5-inch loaf pans with cooking spray.
- In a large bowl
- mix together the brown sugar
- molasses
- vegetable oil
- vanilla yogurt
- and eggs until thoroughly combined. Stir in the cinnamon
- ginger
- nutmeg
- cloves
- baking soda
- baking powder
- and salt. Gently mix in the shredded zucchini
- and stir in the flour. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until the loaves are browned and springy to the touch
- 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 24