Zucchini Bread
Makes
4
servings
Zucchini bread is perfect for using up a few extra zucchini. This simple bread also freezes for up to three months, if you are inclined to do a little early holiday baking.
Meal Type
Breakfast
Snacks & Dips
Diet Type
Vegetarian
Ingredients
1 cup walnuts
2 tablespoons butter
3 eggs
1 cup of coconut olive or vegetable oil
1 cup brown sugar
2 cups (packed) grated unpeeled raw zucchini
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
2 tablespoons butter
3 eggs
1 cup of coconut olive or vegetable oil
1 cup brown sugar
2 cups (packed) grated unpeeled raw zucchini
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1
Pre-heat oven to 350 degrees.
2
Place walnuts on a cookie sheet and roast in the oven for 5-7 minutes. Chop and set aside.
3
Butter a 9 x 5 loaf pan.
4
Beat eggs oil and sugar until light and thick. Fold grated zucchini into oil mixture
5
Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts.
6
Pour batter into the buttered loaf pan. Bake on the middle rack of the oven for 1 hour and 15 minutes or until a cake tester inserted in the center comes out clean.
7
Cool slightly; remove from pans and cool completely on a rack.