A Good Use for Zucchini

Martha Stewart's Everyday Food

Zucchini Bread

Prep: 15 Minutes

Makes 1 large loaf or 2 small

Nonstick cooking spray

1 3/4 cup Zucchini

2 tablespoons sugar

1 cup packed light-brown sugar

2 teaspoons vanilla extract

2/3 cup vegetable oil

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

3/4 teaspoon salt

Preheat the oven to 350 degrees. Lightly coat a 9-by-5-by-3 inch loaf pan with cooking spray, set aside. Grate zucchini on the large holes of a box grater; set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. (oops, don't forget the brown sugar like I did!)

Into a small bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Add flour mixture to egg mixture and stir to combine. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted in center of loaf comes out clean, 45-55 minutes. Cool in pan 10 minutes; invert onto wire rack, then re invert, top side up. Cool completely before slicing. Yum!