THE WORLD'S BEST ZUCCHINI BREAD
 
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This moist & delicious bread is great for breakfast or with a cup of afternoon tea. Adapted from a recipe first published in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins with Michael McLaughlin.
Author:
Ingredients
  • 4 tablespoons butter
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 cups unpeeled raw zucchini, grated
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup pecans, chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Using the butter, generously grease one 9" x 5" large loaf pan, and one 6" x 3" mini loaf pan. Or, use 4 mini loaf pans.
  3. Beat the eggs, oil, vanilla and sugar until it is light in color and thick in texture.
  4. Fold the grated zucchini into the egg mixture.
  5. Sift or whisk the dry ingredients until they are thoroughly incorporated.
  6. Add dry ingredients into the wet ones and mix until just blended. Do not over mix.
  7. Fold in the chopped pecans if desired.
  8. Pour batter into prepared loaf pans, filling them about three quarters of the way full.
  9. Place in the middle of the preheated oven and bake at 350 degrees until a cake tester comes out clean.
  10. The mini loaf will bake for approximately 30 minutes, the large one for approximately 40 minutes.
  11. Cool slightly on cooling rack before removing from pans.
  12. Then cool completely on a cooling rack.
  13. Store tightly wrapped in plastic wrap.
Notes
This bread keeps well (tightly wrapped in plastic) at room temperature for about 3 days. It also freezes very well. Doubling the recipe will make 3 large loaves: 1 to eat, 1 to freeze and 1 to give away.
Recipe by After Orange County at http://afterorangecounty.com/2014/08/19/the-worlds-best-zucchini-bread/