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3 eggs ¾ c. oil (or applesauce) 1 ½ c. sugar 4 c. shredded zucchini, or 2 cups pureed 3 c. flour 1 tsp. baking soda 4 tsp. baking powder 1 Tbsp. cinnamon 1 Tbsp. vanilla ½-1 c. nuts Heat oven to 375 degrees. Beat eggs until light and foamy; add oil, sugar, zucchini, and vanilla. Add dry ingredients, including nuts if using them. Mix well. Pour into two greased 8x4 loaf pans. Bake for about 50-60 minutes, or until a loaf tests done- a toothpick inserted near the center will come out with just a few crumbs, not all wet. The bread’s top will spring back when lightly pressed with a finger, too. Chocolate Zucchini Bread: Omit cinnamon, or reduce it to 1 tsp. Add ½ c. unsweetened cocoa powder; reduce flour by ¼ c. Stir in ½ c. semisweet chocolate chips if you want. Almonds are tasty in this bread. Or try it with peanut butter chips, or white chocolate chunks. Lemon Zucchini Bread: Omit cinnamon. Add ¼ c. lemon juice and 2 Tbsp. fresh lemon zest (or ½ tsp. lemon extract, or 2 tsp. dried zest). Increase sugar to 2 cups. This is really good with walnuts. Orange juice and zest are a nice version, too.