Zucchini Nut Bread - Martha Stewart |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Martha Stweart Living 2011 Ingredients:
2 cups finely grated zucchini (about 2 zucchini) |
1 cup granulated sugar |
1 cup packed dark brown sugar |
1 cup vegetable oil |
3 large eggs |
3 cups all-purpose flour |
1 teaspoon kosher salt |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 tablespoon cinnamon |
1 cup chopped walnuts |
1/4 teaspoon almond extract |
Directions:
1. Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
2. Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
3. Add dry ingredients and mix well.
4. Fold in nuts and extract.
5. Divide batter between loaf pans.
6. Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
7. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.
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