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Vegetables

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Zucchini Bread #3

Summer Squash and Zucchini
Vegetables

Serves: 8
(serving size: 2 slices)

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes

Ingredients

3 eggs

1 cup olive or vegetable oil

1 3/4 cups sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose 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)

Directions

Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans, liberally. Alternately, 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, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

From Smittenkitchen.com