Servings: 24 Servings
Calories: 355kcal
Equipment
- oven
- Mixing bowl
Ingredients
- 6 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 6 large eggs
- 2 cup of softened butter
- 4 cups of shredded zucchini
- 2 tbsp of ground cinnamon
- 2 tsp of baking soda
- 4 cups of sugar
- 1/2 teaspoon of ground nutmeg
- 2 tbsp of vanilla
- 1/2 teaspoon of ground cloves
- 1 cup of chopped walnuts
- 2 tsp of salt
Instructions
- Preheat your oven to 350°F (180°C). Grease two 8 x 4 inch loaf pans with nonstick cooking spray or butter and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt until well combined.
- In another mixing bowl, beat the eggs until they are light and fluffy. Add in the sugar and continue to mix until well combined.
- Slowly pour in the melted butter and vanilla extract, mixing until fully incorporated.
- Gradually add in the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded zucchini and chopped walnuts into the batter, making sure they are evenly distributed.
- Divide the batter evenly between the two prepared loaf pans and smooth out the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for about 10 minutes before removing them and placing them on a wire rack to cool completely.
Notes
– Grate the zucchini on the large holes of a box grater for the best texture.
– Make sure not to overmix the batter.
– To check if the bread is done, insert a toothpick into the center of the loaf and it should come out clean when the bread is done.
– If the top of the bread starts to brown too quickly, cover it with foil.
– Let the bread cool completely before slicing.
Nutrition
Calories: 355kcal
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