cafela: (Default)
[personal profile] cafela
I made this for the first time at my sister-in-law's house, while visiting in July. She had a bunch of zucchini to use up, and I wanted to bake something to thank them for letting us stay with them, and this recipe was born! It's incredibly easy, since you pretty much just throw the ingredients together, mix, and bake. It's a pretty standard zucchini bread recipe, with some extra spices added to make it extra delicious. My niece and nephew gobbled them up quickly.

Cinnamon Nutmeg Zucchini Bread


3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tb cinnamon

1/2 tb nutmeg

3 eggs

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar (if you don't have brown sugar, just sub another cup of white sugar)

1 tb vanilla

2 cups grated zucchini (about 2 medium zucchini--if you grate it and end up with a little more than 2 cups, it's fine)

Preheat oven to 325 degrees Fahrenheit. Grease 2 loaf pans or 24 standard muffin tins.

In a large bowl, beat the eggs. Add the oil, sugar, and vanilla, then mix. Add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg (if you want, you can mix the dry ingredients in a separate bowl first, but I've found it doesn't make a difference in this recipe). Mix.

Add the grated zucchini, and mix with a spoon (the grated strips will get caught in a whisk/etc.) until incorporated. Pour batter into loaf pans or spoon into muffin cups. Bake loaves for 45-55 minutes, until a knife or toothpick inserted into the middle comes out clean. Muffins will bake for a shorter time; start checking at 20 minutes.

Let bread cool, then remove from pan. Voila, a tasty treat for breakfast, or just for snacking.

You can play with this recipe by adding nuts, raisins, or by swapping the zucchini with carrots.
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April 2014

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