Eureka Lemon Zucchini Bread

Eureka Lemon Zucchini Bread

 

Eureka Lemon Zucchini Bread
Eureka Lemon Zucchini Bread
Finally.....zucchini bread with some zip!
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°degrees.
  2. Grease and flour two 8×4 inch loaf pans.
  3. In a large bowl, beat the eggs with a whisk.
  4. Mix in oil and sugar, then zucchini and vanilla.
  5. 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.
  6. Stir the dry ingredients into the egg mixture (be careful not to over-mix!).
  7. Divide the batter into prepared pans.
  8. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
Recipe Notes

Yield: 2 loaves

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