Recipe: Zucchini Bread


3 cups shredded zucchini - (2-3 medium)

1-1/2 cups light brown sugar, packed

1/2 cup granulated sugar

2/3 vegetable, canola or olive oil

2 teaspoons pure vanilla extract

4 eggs

3 cups all-purpose flour- (may sub King Arthur Measure for Measure Gluten Free Flour)

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts



1. Heat oven to 350 degrees. Grease bottoms only of 2 (8x4) loaf pans or 1 (9x5) loaf pan with shortening or cooking spray

2. In large bowl, stir zucchini,  sugars, oil, vanilla and eggs until well mixed. Stir  in remaining ingredients  except nuts. Stir in nuts. Divide batter evenly between 2 8-inch pans or pour into 9-inch pan

3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until  toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes

4. Loosen sides of loaves from pans; remove from pans and   place top side up on cooling rack. Cool completely before slicing, about 2 hours

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