Zucchini Bread
Yield: 2 loaves or approximately 24 muffins
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)
Preheat oven to 350°F.
1.Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakesinside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
2.In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
3.Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
4.Stir this into the egg mixture. Divide the batter into prepared pans.
5.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.
6.Enjoy :)
http://smittenkitchen.com/2007/07/summer-of-the-bats/
When making this bread I have one small tip that helps keep the zucchini bread from becoming soggy: After grating the zucchinis place them in a clean dish towel and ring out all the extra juices before you add it to the egg, sugar, oil mix. I love this recipe my bread and muffins turned out perfect.
Picture and Recipe from www.smittenkitchen.com
