The following recipe for Carol’s Zuke Bread is from SurvivalBlog reader Carol in Delaware. This uses a regular 9×5 loaf pan. The recipe can easily be doubled.
Ingredients
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup lightly packed brown sugar
- 3/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp grated nutmeg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 lightly packed cups shredded zucchini (shred it just before adding)
- 2/3 cup chopped walnuts (optional)
Directions
- Preheat oven to 350°F.
- Butter a standard 9×5 loaf pan and line with a sling of parchment paper if desired, for easy removal.
- In a large mixing bowl whisk the eggs, oil, sugars, cinnamon, nutmeg, and vanilla. Whisk well to break up the eggs and get everything well incorporated.
- Blend in the baking powder, soda, and salt, so they are mixed in thoroughly, then stir in the flour.
- When the flour is almost all incorporated, fold in the zucchini and nuts. Stop mixing as soon as there is no dry flour left and the zucchini is evenly dispersed. Do not over-mix this batter.
- Turn the batter into your prepared pan and smooth it out.
- Bake for about 60 minutes or until a toothpick inserted near the center comes out without wet batter on it (moist crumbs are fine.)
- Let the bread cool on a rack for 10-15 minutes before turning out of the pan.
SERVING
Serve with warm with butter or cream cheese, after slicing.
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