Eureka Lemon Zucchini Bread
Finally.....zucchini bread with some zip!
- 3 eggs
- 1/2 cup Tastealotta Eureka Lemon Infused Olive Oil
- 1/2 cup Tastealotta Arbosana Extra Virgin Olive Oil
- 1 3/4 cup sugar
- 2 cup grated zucchini
- 2 Tsp . vanilla extract
- 3 cup all-purpose flour
- 3 Tsp . cinnamon
- 1/8 Tsp . nutmeg
- 1 Tsp . baking soda
- 1/2 Tsp . baking powder
- 1 Tsp . salt
- 1/2 cup chopped walnuts or pecans optional
- 1 cup dried cranberries/raisins/chocolate chips or a combination optional
Preheat oven to 350°degrees.
Grease and flour two 8×4 inch loaf pans.
In a large bowl, beat the eggs with a whisk.
Mix in oil and sugar, then zucchini and vanilla.
In a separate bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir the dry ingredients into the egg mixture (be careful not to over-mix!).
Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
Yield: 2 loaves