- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp cinnamon
- 1 tsp nutmeg
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cup sugar
- 3 tsp vanilla
- 2 cups zucchini, peeled and shredded *DO NOT DRAIN*
- 1/4 cup butter, softened
- 1/4 cup flour
- 1/2 cup oats
- 1/2 cup brown sugar
- Preheat oven to 325 degrees F. Grease and flour (or line with parchment paper) two 8"x4" loaf pans.
- Sift together in a bowl, flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
- In a large mixing bowl, mix together eggs, oil, sugar and vanilla. Mix until creamy. Add sifted ingredients and mix well.
- Add zucchini into the batter and make sure its well blended. *Divide mixture between the two pans (should fill up about half way) and ** bake between 45-60 minutes. Remove from oven and let rest for 20 minutes on cooling rack before removing from pan.
- ** If you want to put the oat topping on the bread follow direction #4. and cook for 20 minutes. During this time mix together butter, flour, brown sugar and oats until well blended. At the 20 minute cook time remove bread from oven and place topping evenly over both loafs. 20 minute marker lets the batter set a little so the topping doesn't sink into the bread. Place pans back into oven and finish cooking time.
To make the muffins:
- preheat oven to 325 degrees F. Line 3 muffin tins with muffin liners. ( I ended up with 4 extra muffins on a 4th pan)
- Mix together ingredients as recipe states (#2 - #4)
- *Fill each muffin cup half way (3 TBSP). Bake for 5 minutes and remove from oven to add toppings evenly across the muffins. Replace pans back into oven and finish cooking for 15-20 minutes.
Serves: 2 Loaves / 40 muffins
- This recipe is a great way to get kids to eat zucchini. Also a great recipe for using up the mass amount of zucchini you might have. Freeze loaves/muffins and enjoy during the winter time.