Zucchini Bread

Name: Zucchini Bread
Ingredients: 1/2 cups Butter, Softened; 1-3/4 cup Sugar; 1 Tablespoon Molasses, Preferable Organic Black Strap; 2 whole Eggs; 3 teaspoons Cinnamon; 3 teaspoons Vanilla; 3/4 teaspoons Nutmeg; 1/4 teaspoons Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 cup Whole Wheat Pastry Flour Or All-Purpose Flour; 2 cups All-purpose Flour; 4 cups Zucchini, Shredded With The Skin On; 1 cup Walnuts (optional)

14 ingredients

3 steps

Ingredients

1/2 cups Butter, Softened
1-3/4 cup Sugar
1 Tablespoon Molasses, Preferable Organic Black Strap
2 whole Eggs
3 teaspoons Cinnamon
3 teaspoons Vanilla
3/4 teaspoons Nutmeg
1/4 teaspoons Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 cup Whole Wheat Pastry Flour Or All-Purpose Flour
2 cups All-purpose Flour
4 cups Zucchini, Shredded With The Skin On
1 cup Walnuts (optional)

Directions

1

Preheat oven to 350°F. Grease two 5x9 loaf pans with butter, bottom and the sides.
2

Beat butter with sugar. Add molasses and beat until fully combined. Add eggs 1 at a time and mix well between additions. Add cinnamon, vanilla, nutmeg, salt, baking soda and powder; mix until fully combined. Add all of the flour and mix well. Add zucchini and nuts; mix until fully incorporated.
3

Divide batter evenly between pans. Bake for about 60 minutes until a toothpick inserted in the center comes out clean. Cool for about 15 minutes, then run a knife along the edge of the pan to loosen and remove from the pan. Cool on a cooling rack for about an hour. Enjoy or freeze for later.