Zucchini Bread

This is a very simple zucchini bread recipe - easy to make and even easier to eat!  I decided since this was my first time trying this recipe, not to add in any 'other' items like nuts, raisins etc... It's great with just the zucchini.  The loaves baked up nice and the crust has a slightly sugary crunch (which we love.)  ~Enjoy! Diane 


Zucchini Bread
Servings: Two 8x4-inch loaves

Ingredients
3 large eggs
1-3/4 cup granulated sugar
2 cups grated zucchini 
2 sticks (1 cup) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract or vanilla bean paste
3 cups all-purpose flour,
2-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts, lightly toasted if desired (optional)
1/2 cup currants or raisins (optional)
Instructions

• Preheat oven to 325 degrees and set rack in middle position.
• Generously grease two 8 x 4-inch loaf pans.
• In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter  and vanilla extract and stir to combine.
• In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder  and salt. Use a whisk to mix well.
• Add dry ingredients to egg mixture and mix until just combined.
  
• Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans.
  
• Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.

• Note:  Whatever combination of 'add-ins' you use, just be sure total add-ins don't exceed  1 -1/2 cups. (nuts, currents, raisins, chocolate chips) 

Recipe Adapted from:  Jen Segal 'Once Upon a Chef "
Photos by: Diane Baker for Canning and Cooking at Home