September 16, 2008

Aunt Mazie's Zucchini Bread

When sharing around my office, the comments made me realize that Aunt Mazie's recipe is much different than the typical bread. More cake than bread like, it's really moist, sweet, and the nuts add a nice texture. The cinnamon and nutmeg flavors make it perfect for the Autumn season ~ my favorite time of year.

2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
3 eggs
3/4 cup canola oil
1 teaspoons vanilla extract
1 1/2 cups sugar
2 cups shredded zucchini
1 cup coarsely chopped walnuts
3 dashes nutmeg

Preheat oven to 350° and spray 2 loaf pans. Squeeze all excess water from shredded zucchini by ringing with a kitchen towel.

Beat eggs until frothy. Add vanilla, zucchini, and oil in a large bowl. Blend in remaining ingredients, stirring until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

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