About
Remember when you'd go to Grandma's house? You'd spend hours in her garden running around in your imagination land as the birds chirped in the background. Those were the best times. Especially when you'd run to the kitchen and find her (what you now call) Remember When Bread. This sweet, rich loaf is packed full of goodness, including some zucchinis she grew in the very garden you used to play in. Now you have your own garden, with your own zucchinis, with your own Remember When Bread cooling off on the window sill... just like her! And that's so special. Cherish every moment... and crumb!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola or vegetable oil
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 medium zucchinis, grated and squeezed dry
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a loaf pan with nonstick cooking spray.
Step 3 -In a medium bowl, whisk the flour, the baking soda, the cinnamon, the salt, the nutmeg, the ginger, and the cloves together.
Step 4 -In a large bowl, add the melted butter, the oil, the brown sugar, the granulated sugar, the egg, and the vanilla and stir until it is smooth.
Step 5 -Stir the grated zucchini into the butter mixture.
Step 6 -Add the flour mixture to the zucchini mixture and stir until they are just combined. Be careful not to overmix.
Step 7 -Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes-1 hour.
Step 8 -Transfer the loaf pan to a wire rack and let the bread cool in the pan, about 10 minutes.
Step 9 -Carefully invert the bread onto the wire rack and let it cool completely.
Step 10 -Slice and serve.
