Zucchini Bread is is moist, dense, and lightly sweetened. The bread has hints of cinnamon and nutmeg and is made with brown sugar, which gives a hint of molasses to the finished product.
The best part of this bread is that you can customize each loaf with an extra touch. You can add chocolate chips and the other with walnuts.
Topped with a thick spread of butter or jam, this bread is perfect for using up all the extra garden zucchini.
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
1 teaspoon baking powder
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
2 1/4 cups white sugar
1 1/2 cups raisins, or chocolate chips (optional)
1 cup hick spread of butter or jam
Preheat your oven to 350°F. .n a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter.
Sprinkle baking soda over the mixture and mix in. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.
Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.
Let the bread cool in the pans for 10 minutes before transferring to a cooling rack. Serve with a thick spread of butter or jam. Serve with coffee.