I consider this a no-fail recipe. It was very easy, delicious and the outcome was perfect. I think this would be even more appetizing with chocolate chips, cranberries, or toffee.
The deliciousness is endless.
Homemade Zucchini Bread
Adapted from smittenkitchen.com
Yield: 2 loaves or approximately 24 muffins
INGREDIENTS
- 3 eggs
- 1 cup olive or vegetable oil
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp allspice
- 1/8 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup chopped walnuts or pecans
- 1 cup dried cranberries, raisins or chocolate chips or a combination.(optional)
Preheat oven to 350°F.
Grease and line two 8×4 inch loaf pans. I prefer to use parchment paper. Beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
