This is another updated post, I thought it was time to give one of my favorite breakfast treats some better pictures. I love zucchini bread, and it’s always my go-to breakfast to bring on the road. We are off to the beach for a week and I’m bringing this loaf to munch on for breakfast.
1 cup flour
2 cups whole wheat flour
1.5 tablespoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup apple sauce)
1.5 cups dark brown sugar
2 cups grated zucchini
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Butter and flour two loaf pans.
Combine the dry ingredients (first 7 ingredients) in a bowl and whisk to combine. In a separate bowl, whisk the eggs.
Whisk in oil and sugar and then add the zucchini and the vanilla extract. Add in the dry ingredients in two parts, and just stir to combine.
Divide the batter into the two loaf pans and bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before removing.