3 eggs
1 cup vegetable or peanut oil
2 1/2 cups sugar
2 cups grated raw zucchini
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 cups all purpose flour (unsifted)
1 cup chopped walnuts, peanuts, or pecans
1 cup vegetable or peanut oil
2 1/2 cups sugar
2 cups grated raw zucchini
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 cups all purpose flour (unsifted)
1 cup chopped walnuts, peanuts, or pecans
In a mixing bowl, beat eggs until they become foamy. While still beating, gradually add oil, then sugar. Stop mixer occasionally to scrape down sides and bottom of bowl.
Mix in cinnamon, salt and zucchini (no need to peel the zucchini unless they are very large and the skins are tough; remove any seeds and discard). We use a food processor to grate the zucchini using either the coarse grating disc or the fine julienne.
Stir together flour, baking soda and baking powder until well mixed. Add to mixing bowl. Add nuts and stir only until combined.
Pour batter into prepared pan (s). Bake for about 1 hour or until a toothpick inserted in center comes out clean and cake starts to leave the sides of the pan.
Cool in pan for 10 minutes. Using a butter knife, loosen edges from pan, remove bread and cool on wire rack.
For best keeping, wrap when cool and refrigerate.
Zucchini bread can be served as is, or spoon vanilla ice cream or cinnamon rum flavored whipped cream over the top. Or spread with softened whipped cream cheese and chopped dates.
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