Zucchini Spice Loaf
This is my other zucchini bread recipe (Chocolate Zucchini Cake is another great use of those plentiful squash!) It’s a classic, and sure to please a crowd. I’t’s one of the first recipes I added to my own recipe book growing up. The recipe makes enough to give away some, so it’s a perfect hostess gift.
makes 2 large loaves, or 1 bundt cake and 1 small loaf, or 1 rectangular baking pan (9 x 13 in)
170 g / 2/3 cup butter or vegetable oil (grapeseed oil works well)
580 g / 2-1/3 cups sugar
750 g / 3 cups grated zucchini, drained (approx. 3 medium)
165 mL / 2/3 cup water
15 mL / 1 tsp vanilla extract
585 g / 2-1/3 cups all purpose flour (gluten-free flour can be substituted for all or part of the total amount if desired)
250 g / 1 cup buckwheat flour
10 g / 2 tsp baking soda
3 g / 1/2 tsp baking powder
3 g / 1/2 tsp salt
5 g / 1 tsp cinnamon
3 g / 1/2 tsp ground ginger
3 g / 1/2 tsp nutmeg
2 g / 1/4 tsp ground cloves
3 g/ 1/2 tsp ground allspice
165 g / 2/3 cup raisins (optional)
165 g / 2/3 cup nuts, chopped (optional – I like walnuts or hazelnuts)
Preheat oven to 175C / 350F. Grease baking pans.
Sift together dry ingredients.
Place nuts on baking sheet and toast in oven for 5 minutes. Chop into small pieces.
In a large bowl, mix shortening and sugar well. Add eggs one at a time, then mix in zucchini, water and vanilla. Add dry ingredients in two batches, mixing gently each time. Lastly, stir in raisins and/or nuts if you’ve chosen to include them.
Pour batter into pans till 1/2 to 2/3 full. Bake for approximately 1 hour, or until golden on top and knife inserted in centre comes out clean.
Let loaves cool 5 mn in pans on wire rack. Then run spatula around edges of pan and demold on rack to complete cooling.