Zucchini Bread

I honestly can't remember when I came-up with this recipe or even what recipes I combined to come-up with this combination.  All I know is, I feel in love with this zucchini bread recipe a LONG time ago!  :)

There are a few "unusual" ingredients in this recipe, but don't let them put you off before you try it!  Also, it looks like QUITE a bit of poppyseeds, but they're really nicely balanced with everything else once the bread is baked.

The crystalized ginger helps give this bread a nice "zing" and twist while adding a uniquely "Fall-like" flavor.

Sit down with a nice hot cup of tea, a cold glass of milk (like you see in the picture in one of my new SWEET glasses!), or grab a slice as you run out the door!

Zucchini Bread

3 cups grated zucchini
2 tbsp vanilla
1/3 cup milk
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp curry
1/2 tsp ginger
1/2 tsp salt
3 cups flour
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
zest of one orange
3/4 cup walnuts (chopped)
1/4 cup poppyseeds
1/4 cup crystalized ginger
1/2 cup butter (melted)
3 eggs

Preheat the oven to 350.

In a bowl, combine the grated zucchini, vanilla, milk, cinnamon, nutmeg, cloves, curry, ginger powder, and the first 1/2 teaspoon salt and let sit.

Combine the flour, baking soda, baking powder, and the second 1/2 teaspoon salt in a separate bowl and whisk to blend together.

In a stand mixer, combine the butter and sugar together and beat until light and fluffy.  Next, add in the eggs and mix well.  Add the zest of the orange, walnuts, poppyseeds, and crystalized ginger to the mixer and stir just until incorporated.  Next, add the wet zucchini mixture in and mix for about 30 seconds.  Lastly, add the flour mixture and stir in just until the flour in incorporated into the wet mixture.

Butter and flour two 8"x4"x2.5" loaf pans (or line two muffin tins with 24 paper liners).  Divide the batter evenly between the two loaf pans.  Bake loaf pans for 35-45 minutes, or until a toothpick inserted into the center comes out clean.  For muffins, bake for about 14-18 minutes checking the centers also with a toothpick.

Let cool for about 10 minutes before removing the bread from the pans.