I have a few go-to recipes for banana bread, but I don't have zucchini bread recipes I really love. Since I'm overloaded with zucchini from my CSA bag, now is the time to find my ultimate recipe. I'd like it to be dense, moist, and nutty. Healthy would be good, too.
I've tried some recipes for zucchini bread that call for squeezing moisture out of the zucchini, but I don't like the texture of the zucchini in those recipes. I'd prefer using the moisture in the zucchini to make a nice moist bread.
This recipe was pretty good. It wasn't quite what I was looking for, though. I'd like something that was moister and denser, and perhaps had less sugar and oil. I kept one loaf and gave one to a friend, who raved about it. My older son liked it so much, that I had to snatch a few pieces for photographing! Oh, and Charlie liked it too.
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini (I shredded it)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup white whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Turbinado sugar, optional, for topping
Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.
Combine flours, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. If desired, sprinkle with turbinado sugar to give it a crunchy topping.
Bake for 60 to 70 minutes, or until a toothpick comes out clean.