2 cups sugar
1 cup olive oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 teaspoons vanilla extract
3 cups flour
1 t. salt
1 t. baking soda
1 t. grated lemon peel
1 t. ground cinnamon
1/4 t. baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans (optional)
Mix sugar, oil, applesauce, eggs and vanilla until well blended. Combine the flour, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in the zucchini, lemon peel and nuts. Transfer to prepared 8x4 inch loaf pans. Bake at 350 for about 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (~12 slices each).
I found this recipe in the Taste of Home: Cooking School Cookbook when I had some zucchini I needed to use. You can find the original recipe here. Hands down, this is the best zucchini bread recipe I have ever found. My teenage son actually requests it. It's light and delicious. I omit the nuts and lemon peel and I use an oil/applesauce mixture instead of straight oil. It's yummy.
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