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Zucchini Bread

2 cups shredded zucchini (2 small, 7 to 8 ounces each)

2 cups of lightly packed brown sugar

1 cup of Ultra Premium Extra Virgin Olive Oil

3 large eggs, beaten

1 tablespoon vanilla extract

2 cups of whole wheat flour

1 cup of all purpose flour

1 tablespoon of cinnamon

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of coarsely chopped walnuts

Equipment needed: two 9 x 5 inch loaf pans, preferably nonstick

Preheat oven to 350 degrees F. Position a rack in the center of the oven.

Combine the zucchini, sugar, olive oil, eggs, and vanilla in a large bowl and stir until well blended. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt in a separate bowl and stir vigorously until thoroughly mixed Stir in the nuts. 

Gently stir the dry ingredients into the zucchini mixture just until combined. A rubber spatula works best. Do not overmix or the bread will not rise.

Divide the batter between the two loaf pans and bake for 50 to 60 minutes, until a tester inserted in the center of the bread comes out clean. Let the breads cool in the pans slightly, 5 to 10 minutes. Turn the breads out onto a rack and cool thoroughly.

Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr

 

 



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