Author Notes: Zucchini bread was the first way, and for a long time the only way, I would even touch zucchini. This recipe comes from my Grandma Dolores. —Jacqui
Makes: 2 loafs
Ingredients
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3
cups whole wheat or all-purpose flour
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1 1/2
teaspoons ground cinnamon
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3/4
teaspoon ground nutmeg
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1
teaspoon salt
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2
teaspoons baking soda
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1/2
teaspoon baking powder
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3
eggs
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3/4
cup canola or coconut oil
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1 1/2
cups sugar
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2
teaspoons pure vanilla extract
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3
cups grated zucchini
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1
cup chopped toasted walnuts (optional)
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1
cup dried cranberries (optional)
Directions
- Preheat oven to 350?F. Grease two 5×9-inch loaf pans and set aside.
- In a medium bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder.
- In a large bowl mix eggs, oil, sugar and vanilla. Stir in the grated zucchini.
- Stir the dry ingredients into the wet and stir just until the flour is incorporated. Stir in the walnuts and dried fruit if using.
- Pour equal parts of the batter into each loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire rack, then slice and serve.
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