We are officially back in Umbria for a couple of months, It truly feels great to be back although we always have a lot to clean and organize when we return every trip, and I have a hard time relaxing until my house is clean and put in order. We almost have the farmhouse completed, but the first thing I tackled was the kitchen and the pantry, which is now sparkling clean and ready to go. I spent the entire day in my kitchen yesterday making soups and homemade broth for the freezer, roasting tomatoes, making fresh tomato sauce, and baking these spiced zucchini loaves.
Although temperatures may have dropped back home, here in Italy summer is hanging on. The mornings start off foggy which is typical once the temperatures begin to drop, but as soon as the sun makes an appearance, the temperatures rise quickly. Although I am ready to get busy working on fall recipes, pumpkin spice anything feels out of place when I am still wearing shorts and tank tops! I did compromise yesterday and picked the last of the zucchini from the garden and made two tasty loaves of Pumpkin Spice Bread. I love warm spices like cinnamon, nutmeg, and ginger, and enjoy the scent that wafts through the house when I use these spices in my baking.
These loaves are very moist due to the addition of the oil, raisins, and zucchini, and are sweet enough to enjoy a slice at breakfast slathered in butter or cream cheese, but also make a great snack any time of the day. The loaves will keep well wrapped in the refrigerator for up to 5 days, or you can freeze one as I do to enjoy later.
Deborah Mele 2018
Zucchini Spice Bread
- 3 Large Eggs At Room Temperature
- 3/4 Cup Vegetable Oil
- 1 1/2 Cups Sugar
- 2 Cups Grated Zucchini (About2 Medium)
- 1 1/2 Teaspoons Vanilla Extract
- 2 1/2 Cups White Spelt Flour (Or All-purpose Flour)
- 1 Tablespoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Ginger
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Cup Finely Chopped Golden Raisins
- 1/2 Cup Chopped Walnuts
- Preheat oven to 350 degrees F, and spray two 8 x 4 inch loaf pans with baking spray or grease well.
- In a medium sized bowl using a hand mixer, beat the eggs until blended, then add the oil, sugar, zucchini, and vanilla and beat until blended.
- Add the flour, spices, baking powder, and soda, and mix just until blended.
- Stir in the raisins, then divide the batter between the two loaf pans.
- Sprinkle the top of the loaves with the walnuts, then bake for about 55 minutes or until a cake tester or bamboo skewer inserted into the center comes out cleanly.
- Cool for 15 minutes, remove from the pans and continue to cool to room temperature.