Like all other Smitten Kitchen recipes I have tried, her zucchini bread is absolutely lovely. Moist, fluffy, and full of cinnamon. I cut the sugar in half and added extra baking soda instead of baking powder, and it was still delicious. I added raspberries instead of nuts or dried fruit, though I’m sure walnuts, chocolate chips etc would also be fantastic. I only have one loaf pan, so I made one very large loaf, and six small muffins.
3 large eggs
1 cup olive oil (vegetable works too)
1 cup sugar
2 cups grated zucchini (roughly one very large zucchini)
2 teaspoons vanilla extract
3 cups flour
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1.5 teaspoons baking soda
1/2 teaspoon salt
3/4 cup raspberries
Preheat oven to 350 degrees. Grease your loaf pans or muffin pans well.
Beat the eggs in a large bowl. Mix in the oil, sugar, zucchini, and vanilla, in that order. Add the flour, cinnamon, nutmeg, baking soda, salt, and any additional ingredients (like raspberries!). Add the flour mixture to the egg mixture, and stir gently until fully combined. Pour the mixture into your prepared pans.
The bread will take about 1 hour and the muffins will take about 25 minutes. When a skewer comes out clean from the center, they’re done. Enjoy!