Zucchini Loaf
Recipe type: Loaf
Total time: 
A fresh, tender quick bread that makes it easy to eat your veggies.
  • 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)
  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.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/04/zucchini-bread/