Well, since my love of zucchini is well-established, I’ll just get right to it. This is delicious zucchini bread, and even more delicious if you add a crumble topping of approx. 1 tbsp melted butter, 1/2 cup oats and 1/3 cup brown sugar…adjust to your taste, but don’t make TOO much since it will just fall off when you de-pan the loaves anyway.
(This recipe makes 2 loaves)
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg (optional…nutmeg gives me the heebie jeebies.)
1 1/2 cups sugar
1 cup vegetable oil OR melted butter
2 tsp vanilla
2 cups shredded, unpeeled zucchini (or carrots, or a combination of the two)
1/2 cup walnuts and/or raisins (optional…raisins also give me the heebie jeebies.)
Preheat oven to 350 degrees.
Combine first 7 ingredients. Beat eggs in large mixing bowl and gradually beat in sugar, then oil and vanilla. Add dry ingredients, mixing well. Stir in zucchini, nuts and raisins.
Divide batter over 2 greased 8.5×4.5″ loaf pans. Top with crumb topping if using, lightly pressing topping down into batter. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove to rack to cool completely.
Freeze unneeded portions well-wrapped and unsliced to retain maximum freshness.