Zucchini Bread

A modified version of the excellent recipe in Better Homes and Gardens cookbook.

Mix in large bowl:

3 Cups flour
1 Tbsp Cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp powdered ginger
1/2 tsp ground cardamom

Mix in a different large bowl:

2 beaten eggs
1/2 Cup oil
2 Cups sugar
2 Cups grated zucchini (food processor okay)

Add wet to dry. Stir just until combined. Optionally:

Fold in: 1 Cup chopped walnuts or pecans, optionally toasted

Grease 2 loaf pans (8x4x2).

Pour mixture into two loaf pans. Bake at 350 degrees for 50-55 minutes. Better Homes uses the toothpick test, but I can never seem to find the toothpicks. Fingertip touch to the top to feel the structure works just fine. This recipe runs moist, so overcooking is not a great risk. Cool the pans on a rack for 10 minutes, then remove the loaves and cool them on the rack until they are room temperature. You can eat the loaves hot, but they'll tend to fall apart a bit more.

What did I change from BH&G? I don't specify type of flour but generally use something I ran through the mill (a combination of wheat and spelt, lately). I changed the spices, because I don't like nutmeg and I do like cardamom and ginger. I removed the salt, because I can't figure out what it's doing there anyway. I doubled the recipe, because who has just 1 Cup of zucchini anyway?

Created November 23, 2009
Updated November 23, 2009