We have another delicious harvest recipe to share with you! This one is from my sister Jen (I have 2 sisters).
If you have an abundance of zucchini, this is a fantastic option. I love the addition of zucchini slices on top. This is a great recipe for Costata Romanesco Zucchini as it has a lower water content than other zucchini varieties.
Jen's Zucchini Bread Recipe
Ingredients:
2 cups grated zucchini - packed
2 eggs
3/4 cup olive oil
1/2 cup brown sugar - packed
1/2 white sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all purpose flour
2 tablespoons raw sugar
Directions:
Preheat over to 350 degrees.
Grease a 9X5 inch pan
Grate zucchini. Add eggs sugar, vanilla extract and salt.
Add spices, baking soda, baking powder. Mix
Add flour and mix until just combined.
Pour into the loaf pan.
Mandolin a small zucchini very thin and place on top.
Sprinkle with raw sugar.
Place the pan in the oven and bake until the center is fully cooked (approx 40-50 minutes).
Enjoy!
