Preheat oven to 350F
Zucchini Bread, 2 Ways
(Makes 2 small loaves)
Prepare two small loaf pans (8”L x 4”W x 2”D) by buttering them or spraying with cooking spray. Line each pan with a piece of parchment.
- 3 cups flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 cup olive oil
- 1 ¼ cup sugar
- 2 tsp vanilla
- 3 cups grated zucchini
First make the bread batter and then add your flavors at the end.
In a bowl, combine the flour, baking powder and salt.
In a different bowl, whisk together the eggs, oil, sugar and vanilla until smooth and well blended.
Add the dry ingredients to the wet and mix to just combine. Add the zucchini and gently mix to combine.
Add your flavor additions (below) and gently mix to combine.
Ingredients for two variations
I divided my batter into two bowls and made one of each kind but you can make both loaves the same flavor. If making one flavor, you can use one bowl.
For Orange Poppyseed bread:
- Zest from 1 orange; (reserve the orange to make an orange icing at the end)
- 2 Tb poppyseeds
For Walnut Cardamom bread:
- 1 cup walnuts, chopped
- 1 Tb cardamom
- 1 cup dried fruit; I used dried fig pieces, but you could use raisins, craisins or currants
Divide the batter between the two prepared loaf pans. Place the pans on a cookie sheet and bake in the oven for about 40 minutes until they have risen nicely, are golden brown around the edges, and when a toothpick comes out clean when you poke it.
Remove the breads to a cooling rack. The parchment will make it easy to lift the breads out of the pans. Allow to cool completely before slicing.
If you are making the Orange Poppyseed version, make a quick orange icing to drizzle over the top by squeezing the juice from your orange into a bowl and adding enough confectioner’s sugar (about a cup, depending on how juicy your orange was) to form a thin icing. Drizzle over your bread and serve.
