As you may have noticed, I did not post pictures of the resulting dishes when I first started writing this blog. Many of the recipes I posted early on are some of my favorites, and as these recipes make repeat appearances in my kitchen, I plan to re-publish the recipes with pictures.
This zucchini bread uses almost the exact same recipe as my much earlier raspberry zucchini bread, with one major substitution: pomegranate seeds. The pomegranate seeds impart a tanginess to the bread that the raspberries did not. As a result, this bread is complementary to savoury spreads or cheeses, in addition to basic jams and butter. Rather than making muffins and loaves, I opted to make one massive loaf. Surprisingly, this did not drastically change the baking time. If you decide to instead make a smaller loaf and 6 muffins, the bread will be done after 55-60 minutes.
Zucchini Pomegranate Bread
3 large eggs
1 cup olive oil
1 cup sugar
2 cups grated zucchini (roughly one very large zucchini)
2 teaspoons vanilla extract
3 cups flour
2 teaspoons cinnamon
1.5 teaspoons baking soda
1/2 teaspoon salt
Seeds of one pomegranate
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. Add the flour mixture to the egg mixture, and stir gently until fully combined. Pour the mixture into your prepared pan and place the pan in the oven.
The bread will take about 70 minutes to bake. When a skewer comes out clean from the center, it’s done. Enjoy!