Over the years I have tried various recipes for zucchini bread because…
1. Kitchen Daughter loves to shred things in the food processor
2. Kitchen Son loves to eat it.
This recipe from the smitten kitchen appears to be this season’s winner.
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
(I skipped adding nuts and dried fruit – for the original recipe visit the link above)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally or I prefer to use parchment paper and skip the greasing part.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.
Stir this into the egg mixture. Divide the batter into prepared pans.