Truthfully, this is a Zucchini Bread recipe, that I used to make muffins instead. So really, you could make either or. I just found that making muffins means that it is easier to grab-n-go for my children. (Instead of slicing, eating on the way, and dropping crumbs EVERYWHERE.) Always on the hunt for ways to simply things for my little people! ;) So if you feel like making a loaf of bread instead, you can still use & enjoy this recipe! Enjoy!
INGREDIENTS
1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp nutmeg
1 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 cups (grated) zucchini you can add an extra cup if you like, I always do!
1 cup chopped walnuts
INSTRUCTIONS
Grease two 8 x 4 inch pans or a couple of muffin pans. (Or line your pans with muffin liners if you prefer.) Preheat oven to 325 degrees F.
Mix the flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. In a separate bowl combine and beat together your eggs, oil, vanilla, and sugar together in a large bowl. Then combine your dry ingredients to the creamed mixture and mix well.
Add your previously grated zucchini into the mixture along with the nuts until well combined. There you have it! Just pour your batter into prepared pans and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
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