Zucchini Bread

Zucchini Bread

July 1, 2015
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Dry ingredients
  • 2 cups brown sugar (loosely packed)
  • 1 cup all-purpose flour
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup walnut pieces
  • 2 cups shredded zucchini (skin included, about, 7 to 8 ounces each)

Liquid ingredients
  • 3 large eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 cup extra virgin olive oil

Preheat the oven to 350°F.

Add the sugar, vanilla, olive oil and zucchini to the eggs and stir to combine thoroughly.

Mix together thoroughly in another bowl the rest of the ingredients, add the nuts last.

Gently stir the mixed dry ingredients into the liquids just until combined. A plastic spatula works best. Do not over mix or the bread will not rise.

Divide the batter into 2 coated loaf pans. Bake in the center rack of the oven.

Cook 50 to 60 minutes or until a tester comes out clean.

Makes 2 loaves with 8 slices each
Calories: 330