Zucchini Bread

Maybe the world does not need another recipe for Zucchini Bread but this is truly wonderful. It makes 2 loaves so it is perfect for sharing. It is Saint Patrick’s Day so I thought a recipe that had a green vegetable was a good idea. This recipe is from the blog Once Upon a Chef.

Two 8×4-inch loaves

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Ingredients

  • 3 large eggs
  • 1-3/4 cup granulated sugar
  • 2 cups grated zucchini (about 2 medium Zucchini)
  • 2 sticks (1 cup) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off 
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts, lightly toasted if desired
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
  2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
  3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 55 minutes (I baked it in a Convection toaster oven), or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
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