Zucchini Nut Bread - 2 loaves
3 cups grated zucchini squash (do not use the seeds if there are any)
1 cup extra-virgin coconut oil OR 1 cup melted butter
1 cup Sucanat, brown sugar or molasses
4 eggs, beaten
2 teaspoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 Tablespoon ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 F.
Combine the oil and Sucanat and beat well. Add the eggs, vanilla and grated zucchini. Beat well.
Sift together the flour, soda, baking powder, salt and cinnamon and add to the zucchini mixture. Beat well.
Stir in the chopped walnuts until nicely combined.
Grease 2, 9x5x3 inch loaf pans (I use a pan spray)
Divide the batter evenly between the 2 pans and spread it out.
Bake at 350 F for 45 - 60 minutes or until when you insert a toothpick in the center, it comes out clean.
Remove from loaf pans and cool on a wire rack. When completely cool, wrap carefully and refrigerate or freeze.
Serve nice thick slices with plenty of real butter and a tall glass of milk. Yum!
Shared at Traditional Tuesday!
Do you use the skin?
ReplyDeleteI have always loved zucchini bread! No one seems to have any around here this time of year. I have heard that things do better here in Texas when the heat starts to subside.
ReplyDeleteAutumn, you can substitute grated carrots in this recipe. :)
DeleteDont you wish that was the only kind of terrorism there was in the world? Since moving to Texas we dont have to over abundance of zucchini like we did in oklahoma. I think its just too hot, tomatoes dont do as well either. When we get moved I will begin experamenting with growing ideas.
ReplyDeletedebbieo
Yummy! I haven't had zucchini bread in a long, long time.
ReplyDeleteI have a whole loaf in the freezer....
Deletep.s. you can substitute carrots, you know.
DeleteHa! I love zucchini. I wish someone would stuff my car full of them!
ReplyDeleteThey are really easy to grow, even in containers if you have a bit of sunlight on a patio or small deck??
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