Zucchini Bread V Chef John's Recipe

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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."

Ingredients :

• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins

Instructions :

Prep :	Cook : 24M	Ready in :

• In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
• In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
• Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
• 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.

Notes :

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