Zucchini. The vegetable that people are always giving away after it has inexplicitly multiplied and grown to ginormous proportions in their gardens. One can only make so many zoodles and side dishes with tomatoes and onions and zucchini boats stuffed with meat and cheese. But everyone loves zucchini bread and cake and other sweets. Zucchini makes for very moist bread and cake and no longer even tastes like a vegetable. Not even a little bit. That’s probably the appeal to many people. This bread is an easy quick bread that is at least a little healthy. The inclusion of nuts and raisins, ground flax seed, and, of course squash, bolsters that claim. And cinnamon. Cinnamon is very healthy! It is loaded with antioxidants and anti-inflammatory properties. You’ll feel so good after you have a slice or two of this tasty bread.
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 T vanilla
3 cups AP flour
1/2 cup ground flax seed (or wheat germ)
1 tsp nutmeg
1 T cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups shredded zucchini
1 cup walnuts chopped
1 cup golden raisins
Preheat your oven to 325.
Beat white and brown sugar, eggs, oil and vanilla together.
Sift together flour, nutmeg, cinnamon, baking powder and soda, and salt.
Add raisins, nuts, and flaxseed.
Add shredded zucchini and stir until well combined.
Grease 2 loaf pans or 6 small loaf pans. Use parchment paper if you’d like. Divide batter evenly.
Bake for 40-60 minutes depending on the size of the pans, Check for doneness using a tooth pick or cake tester after 40 minutes. Cool on a wire rack.
Slice and enjoy!!
NOTE: Zucchini bread freezes well. If it lasts that long. If you prefer you can use dried cherries or pecans. A little different flavor but it’s all good.