Zucchini Bread

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Servings: 20 Prep: 15 min Cook: 60 min Dairy Free Gluten Free Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cane Sugar, Extra Virgin Olive Oil, Gluten Free All Purpose Flour, Nutmeg

Ingredients

2 pounds zucchinis

1 cup walnuts

3 large eggs

1 cup cane sugar, or granulated sugar of choice ⚠

1 cup extra virgin olive oil, or vegetable oil of choice - plus more to grease pans ⚠

1 tablespoon vanilla

2 cups gluten-free all-purpose flour, or flour of choice - plus more to flour pans

2 teaspoons baking soda

1 teaspoon ground allspice

1 teaspoon nutmeg ⚠

1 teaspoon ground ginger

1 teaspoon sea salt

1. Preheat oven to 350F. Grease and flour two loaf pans.

2. Coarsely grate zucchini. Chop walnuts.

3. Beat together eggs, sugar, olive oil, and vanilla. Stir in zucchini.

4. Combine flour, baking soda, allspice, nutmeg, ginger, and salt. Add to egg mixture and stir to fully incorporate. Fold in walnuts.

5. Pour half of the batter into each of the two prepared loaf pans.

6. Bake for 1 hour.

7. To remove from loaf pans, simply invert onto a cutting board or cooling rack. Cool on a cooling rack.

8. Store in an airtight container at room temperature for up to four days.