Zucanni bread recipe
1 cup brown sugar
3 eggs
1 cup vegetable oil you can substitute applesauce for 1/2 the oil
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups grated zucchini you can add a little more.
1 cup chopped walnuts
Instructions
Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
Add dry ingredients to the creamed mixture and beat well.
Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
