One of my favorite summer time treats zucchini bread. Especially smeared with cream cheese but now with my new dairy-free diet, coconut spread works great!
Just grab a few large zucchini and a cute little helper! And lets begin.
½ cup oil
3 ½ cups flour
Raisin or nuts, optional
Grate the zucchini with a grater. I used an grating attachment on my kitchen aide mixer. It makes the job so much easier. Set aside.
Beat eggs until well blended.
Add oil, sugar, vanilla and grated zucchini to the eggs.
Sift and add to egg & zucchini mixture: flour, salt, cinnamon, baking soda, baking powder, allspice, nutmeg, and cloves. Mix well until blended, scraping down sides.
|I used whole wheat white flour for a little whole grain.
And I also made it corn-free, by substituting
1/4 tsp of baking soda + 1/2 tsp of cream of tarter for the baking powder
which contains cornstarch.
Add in raisins or nuts if desired.
Divide between two greased bread pans.
Bake at 350 for 1 hour or until tooth pick comes out clean when inserted.
Take out and cool on wire racks.