From the Kitchen of Home of Cooks
Time to Prepare: 20 minutes Cook Time: 50 minutes Serving: 6 People
1 cup pure cane sugar 1 cup brown sugar 1 cup vegetable oil 3 eggs 3 teaspoons vanilla extract 1 teaspoon nutmeg 3 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon baking soda 3 cups grated zucchini (2 medium zucchini) 1 cup chopped walnuts 1 cup dried cranberries or raisins (optional) Cooking Method
Preheat your oven to 325 degrees F.
Grease two 8 x 4 inch loaf pans or 6 mini loaf pans.
Place grated zucchini in a sieve (fine mesh strainer/sifter) or colander over a bowl to drain any excess moisture.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and whisk together.
In another large bowl, whisk together the sugars, eggs, oil and vanilla extract. Stir in the drained zucchini.
Add the dry ingredients to wet, a third at a time, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins.
Divide the batter equally between the loaf pans. Bake for 50-60 minutes or until the tester inserted into the center comes out clean.
Cool in pans for 20 minutes. Remove bread from pans and completely cool. Enjoy!
You can use anywhere from 3 cups to 4 cups grated zucchini for this recipe; 4 cups will yield a slightly more dense zucchini bread.
Download & print our recipe below!