Zucchini Spice Bread
This bread is incredibly moist, fluffy and flavorful. Perfect for breakfast or an afternoon snack with a pat of butter.
Yields: 12 - 162 cups all purpose flour
2 tsp baking powder
1/8 tsp sea salt
1/2 tsp black pepper
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
3/4 cup brown sugar, packed
3/4 cup granulated white sugar
1 cup unsalted butter, room temp
3 large eggs
1/2 cup buttermilk or yogurt
1 tsp vanilla extract
1 1/2 cup zucchini, shredded
Preheat oven to 350 degrees F. Spray a large bundt-cake pan or 2 small laof pans with nonstick cooking spray.
In a large bowl sift together the flour, salt, baking powder, baking soda and spices. Set aside. Place the shredded zucchini on paper towel to remove excess moisture (I like to give it a little squeeze as well).
In a seperate large bowl (if using hand held mixing beaters) or in your Kitchen-Aid mixing bowl, add the sugars, butter and eggs. Mix on high for 2-3 minutes until light and fluffy. Add the vanilla extract and milk, mixing until incorporated.
Add the flour mixture, mixing on low for 1-2 minutes until smooth. Fold in the zucchini. Pour the batter into prepared pan. Bake for 40-45 minutes or until spring to touch and toothpick inserted comes out clean.
Let the cake cool in pan for 5 minutes before transfering to wire rack to cool completly.