Ingredients
- Makes two 8 x 4-inch loaves
- Ingredients
- 3 large eggs
- 1 3/4 cups granulated sugar
- 2 cups grated zucchini (you’ll need one medium zucchini, about 10 ounces)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts, lightly toasted (optional)
- 1/2 cup currants or raisins (optional)
Preparation
Step 1
1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants or chocolate chips if using, then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
*When baking, always be sure to measure flour properly. Use a spoon to scoop flour out of its container into a dry measuring cup. Continue until the cup is overflowing. Holding the measuring cup over the flour container, use the back edge of a knife to level off the flour even with the top of the measuring