Zucchini Bread

Another way to consume that bumper crop of zucchini. This moist bread is absolutely delicious and yields more than enough to share. It also freezes beautifully, so you can bake several batches to enjoy in colder weather.
Yields 2 large or 6 small loaves.

SODIUM CONTENT: 273 mg per recipe


4 eggs, beaten
2 1/2 c. sugar
4 c. shredded zucchini (about 3 small, 1 1/2 medium or 1/2 large, skin on)
1 1/4 c. vegetable oil
4 t. pure vanilla extract
2 t. ground cinnamon
1/2 t. ground cloves
1 T. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
1/2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
3 c. all-purpose flour
1 c. chopped walnuts


Preheat oven to 325 degrees. Grease and flour two regular size or six small loaf pans. Place loaf pans on a baking sheet and set aside.

Squeeze zucchini between towels to remove excess liquid.

In a large bowl, beat the eggs. Add the sugar, zucchini, oil and vanilla and mix. Stir in the spices, baking soda and baking powder. Add in the flour, then the walnuts, and beat well. Pour batter into the prepared pans. Place sheet on middle rack in oven and bake about 1 hour for small loaves or 1 hour and 20 minutes for large. Loaves are done when tester inserted in center comes clean. Remove sheet from oven and place loaves on wire rack to cool. Cool before removing from pans, cutting and serving.

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