Zippy Zucchini Bread.

You can cook Zippy Zucchini Bread using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Zippy Zucchini Bread

1. You need 2 1/4 cup of All purpose flour sifted and bleached.
2. It's 1 cup of cake flour bleached.
3. It's 1/2 tsp of salt.
4. Prepare 1 tsp of ginger.
5. You need 2 tsp of Pumpkin Spice.
6. You need 1 2/3 cup of granulated sugar.
7. Prepare 1/2 cup of packed light brown sugar.
8. It's 2 tsp of pure vanilla extract.
9. Prepare 1 tbsp of ground cinnamon.
10. It's 2 tsp of ground nutmeg.
11. Prepare 1 1/4 tbsp of baking soda.
12. You need 3/4 cup of Canola oil.
13. Prepare 4 large of Brown shelled eggs.
14. You need 1/3 cup of cold water.
15. You need 2 1/4 cup of peeled and grated zucchini.

Zippy Zucchini Bread step by step

1. Preheat oven to 350° glass or shiny metal bread pans, 325° for dark non stick bread pans. Only use 1 oven rack make sure rack is placed in center of stove..
2. In first large mixing bowl combine flours, salt, pumpkin spice, ginger, nutmeg, cinnamon, baking soda. Blend with whisk to blend ingredients..
3. In seperate medium size mixing bowl combine the vanilla, eggs, and oil hand blended with a whisk. Once evenly blended add granulated sugar and light brown sugar. Then add grated zucchini and whisk all ingredients in bowl until all are blended..
4. Using a whisk, mix wet ingredients into dry ingredients portioning the amount of wet ingredients that are placed into dry ingredients by 4 separate intervals to insure the ingredients are well blended..
5. Using shortening and flour, coat bread pan with light film of shortening then over coast shortening with light coast of all purpose flour. Make sure excess shortening is wiped away and excess flour is taped out..
6. Place bread mixture into bread pan and place on center rack in center of rack and allow to cook for 1 hour or until tester returns clean. While bread is rising be sure to be gentle with walking as not to disturb the rising process..
7. Once tester returns clean, remove from oven and allow 10 minutes to cool in pan. Then carefully remove bread from pan and allow to cool on cooling racks for about 1 hour..