Here’s another recipe that substitutes butter with extra virgin olive oil for an easy and healthy alternative. We baked this and brought it into the store last week. We quickly ran out of printed recipes so by popular demand we’re posting it online. Enjoy!
INGREDIENTS:
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 large eggs
- 1 cup Olive This! Single Varietal Olive Oil (we used a robust single varietal)
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
DIRECTIONS:
- Preheat oven to 350 degrees F. Grease (try brushing olive oil) and flour two 8 x 4 inch pans.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans.
- Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.