I was given some huge Zucchini this week from a co-worker and my gears have been spinning on different recipes to make with them but my first thought was bread. I like zucchini bread because it can be breakfast, dessert or a snack but often times most recipes call for a ton of oil and sugar but I really like this one because I cut a lot of it out and upped the zucchini by about a third. I really like these different quick breads but I like them better when they aren’t really heavy and sweet as most recipes. The zucchini is a big help in keeping it moist so you don’t really need as much oil, at least I don’t think so. You could also add raisins or dark chocolate chips if you like but I like it best with just the walnuts. This is also a vegan recipe if you use grapeseed oil and skip the chocolate.
- 3 Cups of Flour
- 2 Tsp. Baking Soda
- 1 Tsp Salt
- 1/2 Tsp. Fresh Grond Nutmeg
- 2 Tsp. Cinnamon
- 1/4 Tsp Ground Cloves
- 2 Lg. Eggs
- 1 1/3 Cups Sugar, Brown or White + 2 Tbl to sprinkle on tops of loaves
- 2 Tsp. Vanilla
- 3-4 Cups Fresh Grated Zucchini
- 2/3 Cup Grapeseed Oil, Olive Oil or melted butter
Mix Eggs, Sugar and Vanilla with a whisk and then pour over Zucchini and mix all to together then pour in oil and mix. In a separate bowl mix the Flour, Baking Soda, Salt, and Spices together with a whisk until mixed and then add the dry mixture into the wet in two batches and mix until incorporated then fold in the walnuts. Pour into 2 oiled bread pans and sprinkle each with 1 Tbl of brown sugar and bake at 350 for about 55 minutes.