[Rock Lady]

Zucchini Bread


From Silver Palette cookbook

Double / Single
6 / 3 eggs
2 / 1 ¼ cups oil (1 cup works fine)
3 / 1 ½ cup granulated sugar
2 / 1 tsp vanilla
4 / 2 cups grated unpeeled raw zucchini
4 / 2 cups unbleached all purpose flour
4 / 2 tsp baking soda
2 / 1 tsp baking powder
2 / 1 tsp salt
2 / 1 tsp ground cinnamon
2 / 1 tsp ground cloves
2 / 1 cup shelled walnuts, chopped

1. Preheat oven to 350° F. Butter (unsalted) a 3 x 5 loaf pan or muffin pans (spray with Pam also works).
2. Beat eggs, oil, sugar and vanilla until light and thick. Fold zucchini into oil mixture.
3. Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in the walnuts.
4. Pour batter into the buttered loaf pans. Bake on the middle rack of the oven for 1 hour 15 minutes, or until a cake tester inserted in the center comes out clean. For muffins, fill muffin tins about ¾ full, bake for 20 minutes, or until a cake tester inserted in the center comes out clean.
5. Cool slightly, remove from pan, and cool completely on a rack.

Single recipe makes one loaf or about 18 muffins