Ingredients:
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, raw zucchini
3 teaspoons vanilla
3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup coarsely chopped walnuts
Directions:
Preheat oven to 350. Beat the eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix well. In another bowl, combine dry ingredients. Add to zucchini mixture. Stir until blended, add nuts. Stir. Pour into greased loaf pans. Should make 2. Bake for 1 hour. Cool on rack.
Suggestions:
This keeps really well, if kept frozen up to about 3 months or about a week if refrigerated. My boyfriend likes it toasted with cream cheese. I like it untoasted plain or with cream cheese. Or fresh and hot out of the oven with butter. I normally use this recipe to make zucchini bread, but this one is just as good, if not better.
I absolutely love Zucchini Bread. My mom use to make it all the time around the holidays. Thanks for the recipe it looks so good I need to make a loaf right now.
yummy!!! my ex-boyfriend loves it…he’s trying to convert me to his housewife, and i may have just succeeded. thank you for sharing your recipe with me. it was extremely tasty toasted in the toaster and spreaded with butta. mmmmm…good!
I am a big fan of zucchini bread too. Its one of those things my mom has always made. She puts crushed pineapple (and sometimes coconut) in hers and its super yummy!