Zuccini Nut Bread

Oh my god. Is what I said when I came across this recipe over at With Style & Grace. I've had this bookmarked forever. With the shit weather we've been having, and will be having, I'm putting this on my to-do list for this week. 

As she warns, since the recipe actually makes 2 loafs, you most likely will want to keep not one, but both all to yourself! I love zucchini and I'm always looking for different ways to use it for more deliciously creative ways to enjoy it. This recipe hits that nail right on the head. Like banana bread, but only more awesome. Plus, there's a fantastic gluten-free recipe for it as well. Scoot on over here to find it.

This looks like a perfect little breakfast treat to me. Yum!

Gluten-free Mini Zucchini Walnut Loaf Recipe

Ingredients

• 2 cups grated zucchini (about 2-3 zucchini)
• 3 cups gluten-free flour [I used Pamela's Baking Mix]
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 cup sugar
• 1 cup packed brown sugar
• 1/4 cup vegetable oil
• 1/3 cup applesauce
• 3 large eggs
• 1/4 teaspoon almond extract
• 1 cup chopped walnuts – optional

Directions

Preheat oven to 350 degrees. Coat two 5 1/2 by 3″ loaf pans with nonstick spray, line with parchment paper, and then spray paper; set aside.

To reduce the amount of  moisture, press the grated zucchini between sheets of paper towel. When most of the moisture has been absorbed, then fluff with your hands [or a fork]; set aside.

In a small bowl, sift/mix together the flour, salt, baking powder, baking soda, and cinnamon.

In a large bowl, combine sugar, brown sugar, vegetable oil, applesauce, almond extract and eggs and mix until well combined. Stir in the zucchini.

Add dry ingredients to the bowl of wet ingredients and mix well. Fold in nuts. Divide batter between the two mini loaf pans. If you have extra batter, you can drop liners into a muffin pan and make a few zucchini muffins.

Bake for 35-45 minutes. Use a toothpick to test – if it comes out clean, it’s ready to take out. Let cool for about 10 minutes on wire rack before removing from the pan to cool completely.

Wrap as a gift or enjoy!

Makes 2 mini loaves