Well, since my love of zucchini is well-established, I’ll just get right to it.  This is a delicious zucchini bread I’ve been eating since I was barely walking, and even more delicious if you add a crumble topping of approx. 1 tbsp melted butter, 1/2 cup oats and 1/3 cup brown sugar…adjust to your taste, but don’t make TOO much since it will just fall off when you de-pan the loaves anyway.

Zucchini Loaf
 
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A fresh, tender quick bread that makes it easy to eat your veggies.
Author:
Recipe type: Loaf

Ingredients
  • 1½ cups white flour
  • 1½ cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg (optional)
  • 3 eggs
  • 1½ cups sugar
  • 1 cup vegetable oil OR melted butter
  • 2 tsp vanilla
  • 2 cups shredded, unpeeled zucchini (or carrots, or a combination of the two)
  • ½ cup walnuts and/or raisins (optional)

Instructions
  1. Preheat oven to 350 degrees.
  2. Combine first 7 ingredients (flours, baking powder, baking soda, salt, cinnamon, and nutmeg) .
  3. Whisk eggs in large mixing bowl and gradually beat in sugar, then oil and vanilla. Add dry ingredients to wet ingredients, mixing well. Stir in zucchini, nuts and raisins.
  4. Divide batter over 2 greased 8.5 x 4.5″ loaf pans. Top with crumb topping if using, lightly pressing topping down into batter. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove to rack to cool completely.
  5. Freeze unneeded portions well-wrapped and unsliced to retain maximum freshness.

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