Getting in your veggies while eating cake? Yes please. This zucchini bread is easy, quick and unfussy. The real secret sauce here is the combination of spices between the cinnamon, all spice and cardamom but you could go simple with all cinnamon if you wish! You could also go crazy & swap some zucchini for shredded carrots, shredded coconut or even crushed pineapple. This recipe yields one larger loaf or two smaller ones. You could also bake into muffins, just start checking for doneness around 45 minutes.

With 2 whole zucchini in there, yes you can have your cake and eat it too!

Ingredients

1. 2 cups all purpose flour
2. 1 cup sugar
3. 1/2 cup brown sugar
4. 1 tsp all spice
5. 1 tsp cinnamon
6. 1 tsp cardamom
7. 2 tsp baking soda
8. 1 tsp salt
9. 3 large eggs
10. 2 cups grated zucchini (about 2 medium zucchini)
11. 1 Tbsp vanilla
12. 3/4 cups vegetable oil
13. 1/2 cup chopped walnuts (optional)

Get Cookin’

1. Preheat oven to 350˚. Prep loaf pan by lining with parchment paper or coating with a light layer of butter and flour.
2. In a large bowl, combine flour, sugar, brown sugar, all spice, cinnamon, cardamom, baking soda and and salt. Mix lightly.
3. Using the large side of a grater, shred zucchini. Once shredded- get some of the moisture out through squeezing in a cheese cloth or patting between paper towels.
4. In a medium bowl, add shredded zucchini, eggs, vanilla, and vegetable oil. Mix until combined.
5. Add wet mixture from medium bowl into the large bowl of dry ingredients. Mix until combined. Stir in walnuts if desired.
6. Pour into prepared/lined loaf pan and bake for 50-60 minutes or until a toothpick/knife come out clean from the center.
7. Enjoy!