Best Zucchini Nut Bread

Zucchini bread is one way to use up some of those squash that get just a little too big for regular eating. As long as the skin is tender enough so that your fingernail easily pierces it, you can trim out the seeds and use the fleshy part for grating.

Zucchini Nut Bread

Preheat oven to 350F degrees. Use cooking spray or grease two large loaf pans.

Sift together dry ingredients:
2 cups white flour
1 cup whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a large mixing bowl, beat 3 large eggs.

Gradually add:

2 cups sugar
1 cup canola oil
1 Tablespoon vanilla

Add dry ingredients and mix well.

Stir in 2 cups grated zucchini

Stir 1 teaspoon flour together with 1/2 cup chopped nuts.
Add to batter.

Pour into prepared loaf pans.
Bake for 1 hour, or until bread tests done.
Cool in pans on racks for 10 minutes.
Remove from pans. Cool on racks.

Slice when completely cool.