We have a TON of zucchini coming in from our garden this year, so I am busy finding new recipes that use zucchini! On a side note, did you know that dogs like zucchini, and it’s good for them? My dog is on a diet and we have been using no-salt green beans to fill her up (plus less dog food), but we found that zucchini works, too! So I looked for another zucchini bread recipe, and found that I already had all the ingredients on hand for this one. This came out really good! The recipe makes two loaves, so I kept one and gave one to a neighbor. Then I made two more (and added chocolate chips), and gave both of those away to friends.
Yield: 2 loaves or approximately 24 muffins
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)- I added walnuts
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)- I omitted
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, 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.