A recipe shared with me by the same aunt who gave me the banana bread recipe. I’ve eaten it with a cup coffee in the mornings and for dessert as well. It also tastes great with cream cheese frosting.
Ingredients
3 eggs
1 cup olive oil
2 tsp vanilla extract
2 cups sugar
2 cups grated zucchini (approx 1 lb. or 500g)
1/3 cup dried cranberries (optional)
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
2 tbsp baking cocoa
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, cinnamon, salt, baking powder, and baking cocoa in a bowl. Whisk together.
- In a separate bowl, combine eggs, olive oil, sugar, and vanilla extract. Beat together using an egg beater or whisk.
- Using a spatula or wooden spoon, mix in the grated zucchini and dried cranberries.
- Divide mix into two greased loaf pans filling each one about half way. Do not overfill the pans.
- Bake for 40-50 minutes.
A few notes:
- Putting the zucchini through a food processor might be more convenient for some folks.
- Some extra emphasis on not overfilling the pans: This batter rises A LOT while it’s baking.
- I would advise against putting too many cranberry raisins in this. The excess just kind of ends up sinking to the bottom. Not cool.
If you make this, let me know how it turns out!
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