Zucchini Bread - Monday

We're celebrating the last week of summer in the kitchen with Kat!

September 16, 2019
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We're celebrating the last week of summer in the kitchen with Kat!

Tune in around 12:40 pm TODAY during #InTheKitchenWithKat for your chance to get a pair of tickets to see Grace Vanderwaal! Good luck!

INGREDIENTS:

  • 3 large eggs
  • 1 cup (235 ml) olive, vegetable oil or melted butter (I use a mix)
  • 1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)
  • 2 teaspoons (10 ml) vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground or freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea or table salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 ounces or 2 smallish zucchini)
  • 3 cups (390 grams) all-purpose flour
  • 1/2 cup (55 grams) chopped walnuts or pecans (optional)
  • 1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)

For the full recipe, please visit SmittenKitchen!