Author Notes
Someone once brought this Zucchini Bread to my Christmas party and I absolutely loved it! The taste reminded me a lot of the "kuchen" my German-Brazilian grandmother used to make in Brazil, when I was a kid. Next time I make this bread I will use whole wheat flour; I love the slightly nutty taste of it. This is the kind of stuff I like to bake: easy and really delicious. (By the way, this is the way we make carrot cake in Brazil: cubed carrots go into the blender with oil. We also do not add cinnamon, as Americans do.) —Emilia Rosa
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Ingredients
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2 1/2 cups
zucchini, peeled, seeded and cubed
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3
eggs
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1 teaspoon
vanilla
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2 cups
sugar
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3 cups
flour
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1 teaspoon
salt
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1/4 teaspoon
baking powder
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1 teaspoon
baking soda
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3/4 teaspoon
nutmeg, ground
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1 teaspoon
cinnamon
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confectioner sugar (for decorating)
Directions
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Blend the first 5 ingredients. Sift all other ingredients in a bowl and (delicately) mix with blended zucchini.
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Pour into two greased and floured loaf pans. Bake at 350 F for 50-60 minutes. Let cool completely on wire rack before sprinkling generously with confectioner's sugar.
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