If you haven't tried Zucchini bread you should. Yes, you really should. It is delicious and sweet with a touch of spice. This is carrot cakes first cousin and when you sink your teeth into this sweet goodness you will taste the family resemblance:-) I love to have this quick bread with coffee and I often keep a loaf in the freezer for when company comes over and you want something sweet and delicious to serve with coffee or tea.
Fresh shredded zucchini adds a hint of color and when the bread is done, you see faint little specks of green, but I am not sure if I would call this health food, but good stuff it is. This recipe is the perfect blueprint for you to add your own variations such as pecans, walnuts or you can leave the nuts out altogether and still have a real treat:-)
Fresh zucchini bread warm from the oven
Doesn't this look like the perfect breakfast treat or coffee companion?
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon nutmeg
1 cup vegetable oil
2 cups white sugar
1/4 cup brown sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
Preheat oven to 325. Grease and flour or spray baking spray onto 2 8x4 pans. Sift flour, baking powder, soda, cinnamon and nutmeg together in a bowl. Beat eggs, oil, vanilla and sugar in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well mixed. Pour batter into pans.
Bake 40-60 minutes or until toothpick comes out clean. Cool in pan for 20 minutes and then flip over onto a cooling rack or a plate.