Ingredients
Ingredients
1 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons vanilla extract
1-3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
1-1/2 cups shredded zucchini
Preparation
Preheat the oven to 350 degrees.
Spray a 4x8 loaf pan generously with non-stick spray.
Cream the butter and sugar until fluffy in a stand mixer or with an electric hand mixer.
Add eggs, one at a time, beating well after each addition followed by the vanilla extract.
Add the flour, baking powder, cinnamon, allspice, and salt. Continue to mix on a slow-medium speed until well combined making sure to scrape down the bowl.
Add the zucchini and mix until the shreds are evenly distributed.
Transfer the batter to the loaf pan.
Bake for 30 minutes then rotate the pan 180 degrees. Bake for an additional 25-30 minutes until the center of the loaf is springy to the touch and an inserted toothpick comes out clean.
Allow the pan to rest 10 minutes before gently shaking the pan side to side to loosen the loaf from the pan.
Invert the loaf to a plate.
Serve warm or allow the loaf to cool.
