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Add a photoThis will make 2 loaves. During the summer months when zucchini is overflowing I like to shred it and package 3 cups per package and freeze it so that I can enjoy this bread all winter long. You can adapt this recipe to your taste. I sometimes substitute peeled shredded apple and apple pie spice in place of zucchini, nutmeg & cinnamon.
Ingredients
- 3 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 2 eggs beaten
- 2 cups sugar
- 3 cups finely shredded zucchini
- 1/2 cup cooking oil
- optional:
- 1 cup chopped walnuts or pecans toasted
- 1 cup raisins
Directions
- Grease bottom & 1/2 inch up sides of each loaf pan set aside.
- In a bowl combine flour, cinnamon, baking soda, salt, baking powder & nutmeg making a well in center.
- In another bowl mix egg, sugar, zucchini (apple) & oil.
- Add wet mix to dry flour mix, Stir just until moistened.
- Fold in nuts and raisins now.
- Spoon batter into pan and Bake at 350 degrees for 50-55 minutes until knife inserted in center comes out clean.
- Once out of oven cool on a rack in the pan for 5 minutes then gently flip over and tap the bottom of the pans to release loaves.
- Cool completely on wire rack then refrigerate or freeze.
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