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I'm back with another Tasty Tuesday! Today I'm sharing a yummy zucchini bread recipe I used this past weekened.
I made two loaves at my parents house (the zucchinis were from their garden!) and we basically ate both of them in less than two days... yeah, the recipe is that good. It was the first time I even tried zucchini bread too! It was delicious!
Adapted from Smitten Kitchen
Yield: 2 loaves or approximately 24 muffins
1 cup olive or vegetable oil
1 3/4 cups evaporated cane juice [or cane sugar]
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour [I used Tom Sawyer's Gluten-Free Flour]
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans. For muffins, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt (go ahead and add the nuts, cranberries, raisins, etc. too.)
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 50-60 minutes or until tester insertered into the center is clean.
Muffins will bake for approximately 20 to 25 minutes.