Due to my newfound love of zucchini, I was immediately drawn to the recipe that Gail shares of her mother's zucchini bread. The recipe makes 2 loaves, but I opted to make one big loaf and then two mini loaves. My husband and I ate the larger loaf over the week after I made it, then I brought one mini loaf to my office where it was devoured (ok, not going to lie, I ate some of this one in addition to the one at home, this was so good!!) and then we froze the final loaf. To freeze it, I wrapped it in clingwrap and then in foil. When we wanted to serve the frozen loaf, I took it out of the freezer earlier that day, removed the foil and let it thaw out in the clingwrap. A few hours later it was just as moist and delicious as it was when I first made it!
Ingredients
2 cups whole wheat flour
1 1/2 tsp ground cinnamon
2 tsp baking soda
1 tsp table salt
1/4 tsp baking powder
3 large eggs, room temperature
1 1/2 cups sugar
1 cup vegetable oil
2 tsp pure vanilla extract
2 cups shredded zucchini, drained
1 cup chopped, toasted walnuts
1 cup raisins
Directions
- Preheat the oven to 350 degrees.
- Brush two standard loaf pans with softened butter
- In a large mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
- In another large mixing bowl, beat the eggs with a fork until frothy. Add the sugar, oil and vanilla extract, stirring well to combine. Stir in the zucchini, then add the flour mixture, walnuts and rasins.
- Using a rubber spatula, fold ingredients until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans. Bake until golden and a toothpick inserted in the center comes out clean (about 45 min).
- Let the bread cool in the pans on a wire rack. When they are cool enough to handle, run a knife around the edges of the pans, invert and release the loaves.
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