This post is sponsored by Thrive Algae Oil. Thank you for supporting the growth of Food Heaven!!
Anybody else in the holiday spirit? Once November hits, I start thinking comfort foods, seasonal produce, thick woven sweaters, and…Spiced Zucchini Ginger Holiday Bread! At my farmers market, they always sell zucchini bread when the weather starts to cool down, and it tastes SO good. I figured I’d give it a shot myself, and this one right here is a winner.
Zucchini is a type of summer squash that can typically be found all year long. Its peak months are from June to late August, but they’re available during the cooler months as well. It is an excellent source of vitamin C, vitamin B12, and manganese. Zucchini also provides vitamin A, potassium, phosphorous, and folate. We love freezing zucchini and adding it to smoothies, and also like to throw it into stews and salads. I love that this vegetable is so flexible, and can be enjoyed in sweets like this one!
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon ground cinnamon
- pinch nutmeg
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup grated zucchini
- 1/2 cup crushed walnuts
- 1 teaspoon vanilla extract
- 1" knob grated ginger
Preheat the oven to 350F
In a bowl, sift your dry ingredients well- the flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg.
In another bowl, beat the rest of the ingredients- the eggs, oil, grated zucchini, walnuts, vanilla extract, and grated ginger.
Add the wet ingredients into the dry, and mix together until combined. Avoid over-mixing. An electric hand mixer will help to make this easier!
Once done, pour into an oiled loaf pan (we used a 8x4" pan, anything close to those dimensions work!)
Bake for 50 minutes, or until a toothpick comes out clean from the center.
Allow to cool for 20 minutes, slice and enjoy!
Store in the fridge for up to 5 days or freeze the leftovers! Thaw and reheat when ready to enjoy