1 squirt cooking spray 1 cup brown sugar 1/4 cup molasses 1/4 cup vegetable oil 3/4 cup vanilla yogurt 3 eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/2 cups shredded zucchini 3 cups unbleached flour
Scrub the zucchini with an abrasive plastic pad reserved for vegetables, and rinse before grating. In bowl, beat the eggs until light yellow and frothy. Mix in the sugar, oil, and spices. In another bowl, sift together the flour, baking powder, and other dry ingredients. Stir the wet ingredients into the bowl with the flour mixture. Add the rest of the ingredients, saving zucchini for last. Gently stir in the zucchini until evenly distributed. Grease and flour two 9 x 5 x 3 in loaf pan. Pour in the batter. Bake for 50-60 minutes at 325 degrees F (165 degrees C). Test by inserting a toothpick or knife into the center of the loaf. When withdrawn free of batter, the bread has finished cooking. Transfer to wire racks after 15 minutes. Cool for 20 minutes before serving.
Zucchini Bread Recipes