Jana's Corner & One and Done Recipes

This is not your ordinary “I have to use my zucchini up” kind of bread. It’s very light, moist, and full of great flavor. A much better way to use the fruit of all your labor.

Switching to olive oil makes a huge difference in taste. These loaves can also be frozen for a treat later on. This is a two-loaf recipe.

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons salt
• 4 large eggs
• 1 ½ cups olive oil
• 1 ⅓ cups packed light brown sugar
• ¾ cup honey
• 2 teaspoons vanilla extract
• 4 cups shredded zucchini
• ½ cup raw sugar (for topping)
• Optional: 1 cup chopped nuts (such as walnuts or pecans) or chocolate chips

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Spray two loaf pans with olive oil spray.
2. Prepare the Zucchini:
   • Shred the zucchini using a grater and set aside.
3. Combine Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. Mix Wet Ingredients:
   • In a large bowl, using a hand mixer or stand mixer, beat the eggs, brown sugar, olive oil, honey, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
   • Fold in the shredded zucchini. If using, gently fold in the nuts or chocolate chips at this stage.
6. Prepare the Batter:
   • Divide the batter evenly between the two prepared loaf pans.
   • Sprinkle the raw sugar evenly over the top of the batter in both pans.
7. Bake the Loaves:
   • Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
8. Cool and Serve:
   • Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
   • Slice and enjoy, or wrap the loaves tightly and freeze for later.

Tips

• Moisture Control: If your zucchini is particularly watery, you can blot it with paper towels to remove excess moisture before adding it to the batter.
• Flavor Variation: Consider adding 1 teaspoon of ground ginger or allspice for an extra layer of flavor.
• Storage: Wrap the cooled loaves tightly in plastic wrap and aluminum foil before freezing to ensure they stay fresh.