Zucchini Bread

Thanks to our friend Ally for sharing her fave recipe for Zucchini Bread!  She loves to use different combinations of Olive Us olive oil to vary the flavour of these loaves, such as Blood Orange olive oil with some Butter Olive Oil… or Persian Lime Olive Oil… or all Butter Olive Oil… or a mild single varietal evoo.  Whatever your flavour craving… go for it!

Makes 2 loaves or 1 cake

Ingredients:

1 cup sugar

1 cup brown sugar

3/4 cup Olive Us Olive Oil* (i.e. – Olive Us Butter Olive Oil, mild single varietal EVOO, Blood Orange Olive Oil, Persian Lime olive oil, etc. or combination such as 1/2 cup Blood Orange Olive Oil & 1/4 cup Butter Olive oil)

3 eggs

2 cups grated zucchini

2 tsp vanilla

1 tsp baking soda

1/2 tsp baking powder

3 cups flour

2 tsp cinnamon*

1/2 tsp salt

Optional: 1 cup chopped walnuts

Preheat oven to 350 degree F.  Grease loaf pans.

Mix together the sugars, oil, eggs, vanilla and zucchini in a large mixing bowl.  In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon (spices)*.  Add dry ingredients to the wet ingredients and mix together until combined (add nuts as well if desired).

Put batter into loaf pans and bake for approx. 60 minutes.  Remove from the oven and set on a wire rack to cool.

*Spices can be 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg, etc.

Cream Cheese Icing (optional):

1 – 8 oz pkg cream cheese, softened

1 1/2 cups icing sugar

Cream the cheese well and gradually add sugar

 

Thanks to Ally for sharing her delicious recipe with Olive Us!

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