The other night we made zucchini bread up. A co-worker gave D this giant zucchini that made for some excellent baking (and stir fry). It turned out super yummy so I thought I would share here. I searched the internet for a recipe that didn't have too much sugar in it, and then I adapted it slightly so we could use some whole wheat flour.
Zucchini Bread Adapted from smitten kitchen (click here)
Yield: 2-3 loaves
1 cup vegetable oil
1 1/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup of whole wheat flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
1 cup dried cranberries
- Preheat oven to 350°F.
- Grease and flour loaf pans, liberally. (we were able to get three loaves in one batch just by making them slightly smaller).
- In a large bowl, beat the eggs with a whisk. Mixing the oil and sugar, zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, nuts and dried fruit.
- Stir this into the egg mixture.
- Divide the batter into prepared pans.
- Bake loaves for 45-60 minutes or until a tester inserted into the center comes out clean.