Everyone has their favorite recipe for zucchini bread. This is mine. I’ve taken our original zucchini bread recipe and updated it. I’ve more than doubled the zucchini and added a bit more sugar as a result. I’ve also used a flavored olive oil to impart a great lemony taste to the bread. And if available Greek Thyme Olive Oil, currently only available at the Asheville store, is another fantastic olive oil to use with this recipe. I loved the cinnamon, so I haven’t changed that. To prepare the zucchini I started using the spiralizer instead of shredding zucchini since it’s faster, easier and saves my knuckles. Plus it has fewer parts to clean than the food processor.
Ingredients
- 3 eggs
- 1 1/2 – 2 cups sugar
- 1 cup Olive This! Lemon Olive Oil or Olive This! Thyme Olive Oil
- 2 teaspoons of vanilla
- 3 cups of flour (half white, half whole-wheat)
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 5 cups fresh zucchini, spiraled or grated
- 1 cup chopped walnuts (optional)
Directions
Preheat the oven to 350 degrees. Prepare the zucchini. Use whichever utensil you prefer: vegetable shredder, food processor or spiralizer. If using the spiralizer, be sure to cut the noodles into smaller pieces.
Beat the eggs, sugar, olive oil and vanilla until combined and creamed, set aside. Mix the following dry ingredients together: flour, baking soda, baking powder, cinnamon and salt. Pour into the wet ingredients and combine. Gently stir in zucchini and walnuts. Pour into 2 large loaf pans or 4 small mini pans. Bake for 45 – 60 minutes.
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