Healthy Zucchini Bread Recipe

July 31, 2014

We Made this the other day and 2 pans of it did not even last 24 hours!!

 

Oh and did I mention we have a TON of Zucchini for sale at the farm right now for $150 / lbs

 

 

INGREDIENTS
  • 2 eggs, beaten

  • 1 1/3 cup sugar

  • 2 teaspoons vanilla

  • 3 cups grated fresh zucchini from our Norton Farms!

  • 2/3 cup melted unsalted butter

  • 2 teaspoons baking soda

  • Pinch salt

  • 3 cups all-purpose flour

  • 1/2 teaspoon nutmeg

  • 2 teaspoons cinnamon

 

 

METHOD

 

1 Preheat the oven to 350°F. Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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