Healthy Zucchini Bread
This is a lovely way to use up extra zucchini during the squash season. It's moist, flavorful and comforting.
2 cups all-purpose flour
1 cup cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup Unflavored, Blood Orange or Lemon Olive Oil
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients and mix just until combined. Stir in zucchini and nuts (if using). Pour batter into prepared pans.
Bake on the center rack for 45 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.