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
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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
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Preheat oven to 350?F. Grease two 5x9-inch loaf pans and set aside.
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In a medium bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder.
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In a large bowl mix eggs, oil, sugar and vanilla. Stir in the grated zucchini.
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Stir the dry ingredients into the wet and stir just until the flour is incorporated. Stir in the walnuts and dried fruit if using.
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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.
I'm a Pacific NW native, nature lover and outdoor enthusiast, with a garden behind my home that keeps my belly full. My husband and I have a weekly ritual of gathering with friends for a laid-back feast; it’s possibly our favorite night of the week.
My husband and I also run a small handmade and graphic design business called Year Round Co. Please check our work out at www.yearroundco.com
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