Last week, Lindsay wrote about the benefits of ginger. I had actually just seen on TV (the Today show, maybe?) the benefits of ginger. In short, ginger has anti-inflammatory properties, is a digestive aid, and can help with arthritis pain. Can you tell “healthy” Liz is here today?
Anyhow, after all this talk of ginger, I had an itch to bake up something with a strong ginger flavor. I was so close to making gingerbread cookies but decided I’d then be wishing it were Christmas in May, so I did what I always do… I looked around the fridge to see what might inspire me, and spotted a lone zucchini that needed a home.
A normal person might’ve sliced it up and grilled it, but come on… you know me. I made bread. And I amped up the flavor with ground ginger… ginger spice zucchini bread!
I’m pretty sure I single handedly ate half of this large loaf of bread in two days, it’s that good. This was actually my first time every baking zucchini bread, and it definitely won’t be my last! For years, banana bread has been my go-to for quick bread, but I think we might have a replacement.
I almost added Greek yogurt to the batter, but decided since it was my first go-around at zucchini bread, to wait just this once. Well, now that I have a good recipe on my hands, you better believe I’ll be CHO-ifying this recipe soon!
Incredibly moist zucchini bread with a boost of ginger. Stir in raisins, nuts, or even chocolate chips for an extra tasty treat.
Makes 1 loaf
Prep time: 10 minutes
Cook time: 60 minutes
- 1/3 cup unsalted butter, softened to room temperature
- 1 1/3 cups granulated sugar
- 1 medium zucchini, shredded
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Heat the oven to 350 degrees F. Grease a 9×5 inch loaf pan or spray with nonstick cooking spray.
In a large mixing bowl, stir the butter and sugar until creamy. Add the zucchini and eggs; stir until mixed well. Add the remaining ingredients; stir until just mixed.
Pour into the prepared baking pan. Bake 55 to 60 minutes or until the top is golden brown and a toothpick inserted into the center comes out with just a few crumbs. Allow the bread to cool 45 minutes before removing from the pan. Serve warm or at room temperature.