Zucchini spice bread

Zucchini spice bread
By: Mary Bodor

1 large zucchini (1 cup shredded)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees. Lightly coat a loaf pan with cooking spray. Grate zucchini on the large holes of a box grater; set aside. In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Invert onto wire rack, then reinvert, top side up. Cool completely before slicing.