Zucchini Bread

I have tried many zucchini bread recipes over the years, but this one from Smitten Kitchen is by far the best I have ever tried.  Instead of making 2 large loaves, I decided to make one large and several mini loaves.  As you can see by the pictures, they both turned out fantastic.  The next time I try this recipe I will make 2 large loaves so that I can get more of the inside and less crust.

Zucchini Bread

Printable Recipe

Yield: 2 loaves or approximately 24 muffins

Ingredients:

3 eggs

1 cup olive or vegetable oil

1 3/4 cups sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Directions:

1) Preheat oven to 350°F.

2) Grease and flour two 8×4 inch loaf pans, liberally.  Alternately, line 24 muffin cups with paper liners.

3) In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

4) Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.  Stir this into the egg mixture.

5) Divide the batter into prepared pans.

6) Bake loaves for approximately 60 minutes, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.