Ingredients

The following ingredients have 20 Servings
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups grated zucchini (you can add a little more, I always do!)
  • 1 cup chopped walnuts

Instruction

  • Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
  • In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
  • Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
  • Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
  • After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
  • Proceed to pour the batter into the prepared pans.
  • Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. (See below for my method on making sure loaves are completely cooked!)
  • When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool.  Slice, serve and enjoy!