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Asheville Zucchini Bread




Source of Recipe


Internet


List of Ingredients




1 cup Extra Virgin Olive Oil, plus some for oiling the pan
2 medium zucchini
3 eggs
1 cup brown sugar, firmly packed
1 cup white sugar
1 tablespoon vanilla extract
2 cups sifted, unbleached, all-purpose flour
0.5 teaspoon baking powder
1.5 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground allspice
0.75 cup chopped nuts (if desired)


Recipe



Preheat oven to 350 degrees. Allow zucchini to soak in a bowl of warm water for 10 minutes to loosen any sand, then rinse and dry. Cut off ends and mince zucchini in a food processor (or finely grate), making about two cups. In a large mixing bowl, beat eggs, then stir in olive oil, sugars, and vanilla. Stir in minced zucchini. In a separate bowl sift together the remaining dry ingredients (flour, spices, baking powder, baking soda, salt), and mix well with a wooden spoon. Add dry mixture to zucchini mixture and beat for 3 minutes. Fold in nuts. Pour batter into two loaf pans, lightly oiled with olive oil. Bake for 45-50 minutes, or until a tester comes out clean.