Fall is almost here and I couldn’t be more excited about it. However, before I bring you all my favorite apple, pumpkin and cranberry treats, I thought I would share this little gem of a recipe.
With a generous three cups of grated zucchini as the base, it is the perfect salute to the end of summer harvest.
But with plenty of cinnamon and nutmeg, this bread also offers a hint of the warm spices that will be front and center so very soon.
It’s warm and spicy, it’s crust is crunchy and it’s something I look forward to making at the end of every summer.
want more zucchini? try these zucchini cakes
zucchini bread
printer-friendly version
yield: 2 8×4 loaves
I love the recipe because you get two loaves of bread out of it. Which means you can make two and share with many people – or – make two and freeze one. To freeze, wrap tightly in aluminum foil and place in freezer bag (up to three months?). Thaw on the counter-top.
Also of note – after mixing the egg/sugar mixture with the dry ingredients the batter may seem very tough and dry. Don’t worry. Once you add the freshly-grated zucchini it will become moist again. Finally, regarding the cooking time – my loaves have never finished in 50 minutes. They tend to bake for an additional 10-15 more minutes but I have yet to remember to actually time it. So – I would recommend checking the loaves at 50 then every so often until a tester comes out clean.
3 cups of flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tsp cinnamon
1 tsp nutmeg
1 cup of vegetable oil
3 eggs
1 1/4 cup of white sugar
1 cup of brown sugar
1 tsp vanilla
3 cups of grated zucchini
1 cup chopped walnuts
1. Preheat the oven to 325 degrees. Grease and flour two 8 x 4 inch pans or coat with cooking spray.
2. Mix the flour, baking soda, baking powder and salt together in a bowl. Add the cinnamon and nutmeg and whisk to combine thoroughly.
3. Whisk together oil, eggs,white sugar, brown sugar and vanilla in a large bowl until creamy. Add flour mixture to the egg/sugar mixture and mix well. Gently add the zucchini and walnuts until well combined.
4. Pour into greased bread pans and bake for 40-50 minutes or until a knife is inserted in the center comes out clean (see note, above).
Source: For the Love of Cooking
Recipes Remembered 