I call it “love bread” because it’s the kind of loaf you can make in minutes with your zucchini surplus and then pass on. I’m dropping this one off to the kind, loving woman who takes care of my Josie during the day. Spread the zucchini love.
Adapted from Sunset magazine.
About 2 cups flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
About 1/2 cup vegetable oil
2 cups packed shredded zucchini
- Preheat oven to 350°F. Oil and flour a 4- by 8-inch loaf pan.
- Whisk 2 cups flour with other dry ingredients (except sugars) in a medium bowl. In a large bowl, beat sugars, eggs and oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
- Scoop batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.