Mom's Zucchini Bread
Bread, Breakfast, brunch, Dessert
ground allspice OR ground clove
light brown sugar
pure vanilla extract
Preheat the oven to 350°F. Spray (2) 8x4x5 inch loaf pans with baking spray. Set aside.
Sift together the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, allspice and nutmeg.
Cream together the softened butter, granulated sugar, brown sugar and vanilla. Add the eggs one at a time beating well after each addition.
Add the dry ingredients gradually to the creamed mixture. Beat until all of the ingredients are fully moistened. Stop and scrape the sides of the bowl as needed.
Mix in the shredded zucchini and nuts by hand.
Divide between the loaf pans. Bake for 55-60 minutes or until a toothpick inserted into the center show moist crumbs.
Cool in the pan for 30 minutes then carefully remove from the pan to a cooling rack to cool completely.
Do you have extra pumpkin pie spice in your spice cupboard? Use 1 Tbsp plus 1 tsp ground cinnamon in place of the cinnamon, ginger, clove and allspice in the recipe.