By Kendra Nordin, Kitchen Report
Zucchini Walnut Bread
3 cups shredded zucchini (2 to 3 medium)
1-2/3 cups sugar
2/3 cup vegetable oil (or 1/3 oil, 1/3 melted butter)
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped walnuts
1/2 cup chocolate chips (optional)
1. Preheat oven to 350 degrees F.
2. Grease bottoms of 4 3″x6″, 2 8″x4″, or 1 9″x5″ loaf pans with shortening or cooking spray. Set aside.
3. In a large bowl, stir zucchini, sugar, oil, vanilla, and eggs until well mixed. Stir in remaining ingredients. Divide batter evenly between pans.
4. Bake 50-60 minutes for 6-inch and 8-inch and pans; 1 hour 10 to 1 hour 20 for 9-inch pans. A toothpick inserted in the center will come out clean when the bread is finished. Cool in pans on cooling rack for 10 minutes.
5. Loosen sides from pans and remove, allow to cool on the cooling racks completely, about 2 hours, before slicing. Wrap tightly in plastic wrap and store at room temperature up to 4 days, or refrigerate up to 10 days.
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