Zucchini Bread

128

By Dixie Crystals

Prep Time:

20m

Bake/Cook Time:

1h - 1h 10m

Yield:

2 loaves (about 20 servings)

This Zucchini Bread is a wonderfully moist bread packed with freshly grated zucchini and crunchy walnuts. Made with cinnamon, nutmeg, and rich brown sugar, homemade Zucchini Bread has a warm, comforting medley of spices. The walnuts contribute a delightful nutty crunch that complements each bite. This recipe makes two loaves, so you have one to eat and one to share.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Ingredients

3 cups unbleached all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
3 large eggs
1 cup grapeseed oil
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup Dixie Crystals Light Brown Sugar
1 1/2 teaspoons vanilla extract
2 cups coarsely grated, packed zucchini, about 1 pound (leave skins on and do not peel)
1 cup coarsely chopped walnuts

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Adjust rack to middle of oven. Preheat oven to 350°F.
Coat two loaf pans 9 x 5 x 3 inch with vegetable cooking spray or vegetable oil.
Sift dry ingredients together and set aside.
In a large mixing bowl, beat eggs with oil, sugars and vanilla until blended. Gradually add dry ingredients. The mixture will be quite thick.
Stir in grated zucchini (do not drain off any of accumulated liquid) and nuts.
Divide batter between two prepared loaf pans and bake in oven for 60-70 minutes or until a cake tester inserted in center comes out clean.
Let rest in pans for 5 minutes; then turn out and cool on racks.

Dixie Crystals Insight

296 calories per serving

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