The Silver Palate Zucchini Bread

This Zucchini Bread is a Silver Palate Cookbook fan favorite. I have often heard people say, “Your mom’s Zucchini Bread is my favorite recipe!” I never tire of hearing it, and I highly encourage you to join in on the fun. It is so easy to make and beyond flavorful. I have included some healthy swapouts in the ingredients section. Enjoy!

INGREDIENTS:

1 ½ tablespoons of unsalted butter

3 eggs

¾ cup vegetable oil (we recommend extra virgin olive oil)

1 ½ cups sugar (swap option: coconut sugar)

1 teaspoon vanilla extract

2 cups grated unpeeled raw zucchini

2 ½ cups unbleached all-purpose flour (swap option: gluten-free or whole wheat flour)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 cup shelled walnuts, chopped

PREPARATION:

Preheat oven to 350˚F (180˚C). Butter a 9 x 5 x 3-inch loaf pan.

Beat the eggs, oil, sugar, and vanilla until light and thick. Fold the grated zucchini into the egg mixture.

Sift the dry ingredients together. Stir into the zucchini mixture until just blended. Fold in the walnuts.

Pour the batter into the buttered loaf pan. Bake on the center rack of the oven until a cake tester inserted in the center comes out clean, about 1 hour and 15 minutes.

Cool slightly, remove from the pan, and cool completely on a rack.

YIELDS 1 LOAF