A Southern Grace: Classic Zucchini Bread

Classic Zucchini Bread


Makes 2 tiny loaves

  • 2 eggs, beaten
  • 1/2 cup butter, melted
  • 1/4 cup coconut oil
  • 1-1/2 cups granulated sugar
  • 4 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F.
Spray or grease and flour two 8x4- or 9x5-inch loaf pans liberally.
Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.
In a large bowl, whisk together the eggs, melted butter, oil, and sugar, then mix in the zucchini and vanilla.
In another bowl. combine flour, cinnamon, nutmeg, baking soda, and salt.
Add the flour mixture, a third at a time, to the wet mixture, stirring after each incorporation. Fold in the nuts. Divide the batter evenly into prepared pans.
Bake loaves for 50 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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