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Smitten Kitchen Zucchini Bread




Source of Recipe


Adapted from several sources


Recipe Introduction


I guess zucchini bread is for hiding unwanted zucchini, because every kind I’ve ever tasted has no zucchini flavor. This is good. We have been getting zucchini with our CSA boxes and I’m stymied at how to deal with the nasty things. Fritters are one option and this bread is another good option. I did the muffins and they turned out very nicely. Next time, I would add lemon zest.


List of Ingredients




3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)


Recipe



Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally or line with parchment paper. For muffins line 24 muffin cups with paper liners.

In a large bowl, whisk the eggs. Mix in oil and sugar, then zucchini and vanilla.

In a bowl mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir into the egg mixture. Pour batter into prepared pans.

Bake loaves for about 60 minutes – until they pass the toothpick test. Bake muffins 20-25 minutes.

Yield: 2 loaves or approximately 24 muffins