Zucchini Bread

Have I mentioned lately that almost everything I try from the Smitten Kitchen blog comes out perfectly? Often any problems are user errors on my part. This is also one of those goofy situations when I didn’t take any pictures. I made the loaf as a gift for two people, then used the extra batter for muffins John and I took on a road trip. I often forget to take pictures when I’m cooking for others… [Now updated with photo!]

IMG_0687

  • 3 eggs
  • 1 cup olive or vegetable oil [don’t worry, it seems like a lot but it’s OK!]
  • 1 ¾ cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
  1. Preheat oven to 350°F.
  2. Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners. – I made a 9×13 loaf pan and about 10 or so muffins. 
  3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
  4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
  5. Stir this into the egg mixture. Divide the batter into prepared pans.
  6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes. [Just check every 10 minutes or so if you worry, as I do.]
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