Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4 mini loaves
  • 1 pound zucchini (1 large or 2 medium-sized)
  • 3 cups AP flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 2 eggs
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ¾ cup olive oil
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Shred the zucchini using either a box grater or food processor with grater blade.
  3. (Optional) Use a cheesecloth or kitchen towel to gently ring excess moisture from the zucchini.
  4. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
  5. In a mixing bowl, beat together eggs, white sugar, brown sugar, olive oil and vanilla extract.
  6. Gradually add the flour mixture to the wet mixture until just combined.
  7. Gently fold the zucchini into the mixture.
  8. Scoop into greased pans--4 mini loaf pans, 2 regular sized loaf pans, OR 2 muffin pans.
  9. For 4 mini loaf pans, bake on convection for 35 minutes, or slightly longer without convection. Adjust baking time up for regular sized loaf pans or down for muffin pans.
Recipe by Finding My Happy Place at http://findingmyhappyplace.com/?p=216