If you’ve never had zucchini bread before don’t pass up this recipe thinking, vegetable bread isn’t for you. You’ll need to get the idea of bread that tastes like a vegetable out of your head and think of a spice cake instead, but like a magical, special, super moist, and delicious sweet bread or muffin…like pumpkin bread. Anyway, this bread is quite tasty.
3 eggs, 1 cup of oil, 2 cups of sugar, 1 tablespoon of vanilla, 3 cups of flour, 1 teaspoon of salt, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 cups of shredded zucchini (it’s about half of a large zucchini), 2 1/2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1/2 teaspoon of cloves, 1/2 a cup of chopped walnuts (optional)
Preheat your oven to 325 and go ahead and grease and flour two loaf pans.
Whisk together your eggs, oil, sugar, and vanilla and set the mixture aside. In a separate bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Stir the dry mix into your egg, oil, and sugar mixture until just combined and then stir in the shredded zucchini and the nuts if you’ve decided to use them.
Pour your dough into the greased and floured loaf pans until they’re about half way full and bake in your preheated oven for about an hour.
Like the banana bread this bread is also best after you allow it to rest for a day or so and it’s incredibly delicious with sweet cream cheese spread. Just sayin’.