Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil (light extra virgin)
  • 2 cups finely shredded zucchini
  • 1 cup walnuts (chopped)

Instruction

  • Preheat oven to 350ºF.
  • Butter and flour a 9 x 5-inch loaf pan.
  • Sift together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg and salt and set aside.
  • Using a stand mixer or hand mixer, on medium speed, whip together the eggs, vanilla extract, granulated sugar, brown sugar and oils and beat until light and fluffy (about 5 minutes).
  • On low speed, very gently fold in the dry ingredients until moistened. DO NOT OVER MIX.
  • On low speed, add the zucchini and nuts.
  • Pour the batter into the greased loaf pan.
  • Bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean (oven temperatures vary so start checking bread after 65 minutes and at 5 minute increments thereafter).
  • Cool for 15 minutes before removing bread from the pan to cool on wire rack.