Zucchini Bread


1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
3 tsp ground cinnamon
2-3 cups grated zucchini
1 cup chopped walnuts


  1. Preheat oven to 325* F. Grease two 8 x 4 inch bread pans (~6 mini loaf pans).
  2. Grate zucchini with cheese grater, or pulse in a food processor or Vitamix until shredded. empty into colander and set aside to drain. Squeeze with a towel once before using.
  3. In a large bowl combine sugars, oil, eggs and vanilla. Beat with electric mixer until well combined.
  4. In a medium bowl combine flour, baking powder, baking soda, salt, nutmeg and cinnamon. Mix well. Stir in flax if desired.
  5. Add dry ingredients to the egg mixture and beat until combined.
  6. Stir in grated zucchini and nuts until well combined. Pour batter into prepared pans.
  7. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. (35-40 for mini loafs)
  8. Let bread cool in pan on a rack for 20 minutes. Remove bread from pan and serve.

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