Directions: |
Directions:Remove as much water from the zucchini by squeezing it in an old tea towel, or many layers of cheese cloth.. Set aside
In a large bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together eggs, brown sugar, white sugar, vegetable oil, and vanilla. Add zucchini, and walnuts (if using) to wet ingredients. Pour over dry ingredients and stir until just combined. Scrape into 2 greased 8 x 4 inch (1.5 L) loaf pans.
Bake in center of 350 ° F (180°C) oven for 1 hour or until cake tester inserted in center comes out clean.Instant read thermometer will read 205 º when the loaf is cooked. Let cool in pan on rack for 10 minutes. Turn out onto rack and let cool completely. |
Personal
Notes: |
Personal
Notes: The loaf is nicest if small or medium-sized zucchini are used. If using large zucchini remove the seeds and peel them before grating. I usually peel and use a fine grater. Linda adds a teaspoon of grated nutmeg in addition to the cinnamon.
Loaves are nice served with cheese or fresh fruit.
Muffin Alternative
Half this recipe (use two eggs) makes 8 - ¼ cup muffins. You might need a little extra flour
To make lemon blueberry muffins/loaf omit the cinnamon and walnuts and add the juice and zest of 1 lemon, 1/2 cup of fresh or frozen blueberries, and an additional ¼ to ⅓ cup all-purpose flour.
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