Zucchini Bread

Nick came into town and brought some zucchini from his parents garden with him. While he was here we went to the Hogle Zoo and Brewvies, a place to see a flick and grab delicious food and beer. But back to the bread, seeing as I haven't made zucchini bread in almost over a year, it seemed like it was time. Originally, this recipe uses cinnamon, but I decided to try something different. A dear friend of mine gave me a box of baking spices from Penzeys Spices a few years ago and I haven't used them to their full potential {mainly because I don't bake a ton at home, usually just at work}. I used their vanilla extract as well. The pumpkin pie spice is a mix of cinnamon, allspice, nutmeg, ginger, mace and cloves... let me just say that it smells like Christmas!

Zucchini Bread
Recipe adapted from Smitten Kitchen

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 teaspoons vanilla extract
2 cups zucchini, grated
3 cups all-purpose flour
3 teaspoons pumpkin pie spice
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

  • Preheat the oven to 350 degrees.
  • In a large bowl, beat the eggs until light and frothy. Mix in the sugar and oil. Add the vanilla and zucchini.
  • Combine the flour, pumpkin pie spice, nutmeg, baking soda, baking powder and salt. Stir into the egg mixture. Mix until just combined, making sure not to over mixed. Add in the walnuts and mix lightly
  • Pour the batter into 2 greased loaf pans.
  • Bake for 1 hour, or until done.



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