Zucchini Bread

By Pagingdrstarling

Yields 2 loaves or approximately 24 muffins. This is a weekly tradition for our family when the zucchini plants start sprouting more than we can eat. If you wanted to make these in the winter, shred your zucchini and pat dry before placing in a freezer bag and removing the air. Thaw before using.

Ingredients

• 3 eggs
• 1 cup olive or vegetable oil
• 1 3/4 cups sugar
• 2 cups grated zucchini
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 3 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1 cup dried cranberries, raisins or chocolate chips (optional)

Details

Servings 2
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350

Grease and flour two 8x4 inch loaf pans. Alternatively, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as mix-ins if you are doing them.

Stir dry ingredients into the egg mixture and mix til coated. Divide the batter into prepared pans.

Bake loaves for 60 minutes, or until a tester inserted into the center comes out clean. Muffins will bake for approximately 20-25 minutes.