Zucchini Bread

Yield: Makes 4 large or 8 small loaves

 

6 eggs

1-½ cups brown sugar

2 cups white sugar

1-¾ cup olive oil

5 cups unpeeled zucchini, grated

5 teaspoons vanilla

6 cups flour

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

6 teaspoons ground cinnamon

2 cups walnuts, chopped

¼ cup walnut oil

 

Preheat oven to 350 degrees. Butter or spray 4 large loaf pans (9 x 5 inches) or 8 small (7-¼ x 3-¾).

Beat the eggs until light. Add the sugars, mixing well. Add the oil, zucchini and vanilla and mix well.

Sift the dry ingredients together. Add to the egg mixture by the cupful. Stir until blended. Do not over mix. Add the nuts and walnut oil, fold in until just incorporated.

Fill the loaf pans 2/3 full. Bake approximately 60 minutes for large loaves and 45 minutes for small loaves. Allow to cool on rack for 20 minutes before removing from pan.

 

Notes:

• You can use all white sugar if you prefer.

• Any light vegetable oil may be substituted for the olive oil.

• Zucchini bread freezes very well.

• Recipe can be halved without any ill effects.

• The walnut oil can be left out. It does give the bread an special enhanced flavor. The samples at Cooking Group did not have the walnut oil because I thought I had it but it was rancid. :~(