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Zucchini Bread (or muffins) – adapted from Martha Stewart

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Ingredients

  • 2 cups finely grated zucchini (about 2 zucchini)
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 cup chopped walnuts
  • 1/4 teaspoon almond extract

Details

Preparation

Step 1

Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

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