This makes a really moist and delicious bread, of sort of undefinable taste. I don’t know that the world needs zucchini bread, but if you’ve ever planted zucchini, you need every way possible to get rid of the stuff.
2 cups grated zucchini
1-1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1-1/2 teaspoon cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/4 cup melted butter
1/4 cup oil
3/4 cup brown sugar, packed
1/4 white sugar
1 large egg
1-1/2 tsp vanilla
1/2 cup chopped nuts, optional
Remove seeds from the zucchini, grate, then press between paper towels. You don’t want to press all the moisture out so it’s bone dry, just get out the excess. Then measure out two cups by loosely packing in a measuring cup.
Beat all of the ingredients together except for the zucchini and nuts, then stir them into the batter.
Bake in a greased loaf pan at 350 degrees for 50-60 minutes, until a toothpick stuck in the center comes out clean.