Tis' the season for zucchini, yes, it's summer and that means gardens. I know I have a ton coming my way since I planted two zucchini plants in my garden and they are producing very well. So between the 'zoodles', zucchini brownies and all the other ways you can use up those zucchinis, I hope you give this bread a shot. It's moist, rich and has all the right spices. It's actually a bit reminiscent of fall with the flavors of clove, cinnamon and nutmeg. It pairs well with your morning coffee after it's been sliced, buttered and seared in a cast iron on the stove, delicious.
- 1 and 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 egg
- 1/2 cup vegetable oil
- 1 cup and 1 tablespoon of white sugar
- 1 tablespoon of vanilla
- 1 cup grated zucchini
- 1/3 cup sour cream
1) Grease a 5x9 breadpan and preheat your oven to 325 degrees fahrenheit.
2) In a bowl combine salt, flour, baking powder, baking soda, nutmeg, cinnamon and cloves. Whisk until well blended.
3) In a separate large bowl combine oil, egg, sugar and vanilla. Beat together until creamed. Add dry ingredients to wet mixture and mix well. (the batter will be very thick)
4) Fold in sour cream and zucchini. Spread into prepared baking pan and bake for 50 minutes or until center is fully cooked. Cool completely and enjoy.