Zucchini Bread
4
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
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
Pre-heat oven to 350 degrees.
Place walnuts on a cookie sheet and roast in the oven for 5-7 minutes. Chop and set aside.
Butter a 9 x 5 loaf pan.
Beat eggs oil and sugar until light and thick. Fold grated zucchini into oil mixture
Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts.
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.
Cool slightly; remove from pans and cool completely on a rack.
Ingredients
1 cup walnuts2 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