Recipe of the Month – November 2024

November 2024

Ingredients

• 3 cups all-purpose flour
• 2 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 3 extra large eggs
• 1 ¾ cup granulated sugar
• 2 cups grated zucchini
• 2 sticks of salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Directions

1. Heat oven to 325 F. Grease two 8 ¼-by-4 ¼-inch loaf pans with nonstick cooking spray.
2. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Use a whisk to mix well.
3. In a large bowl, whisk the eggs with the sugar. Add the zucchini, butter, and vanilla extract. Stir well to combine.
4. Add the dry ingredients to the liquid ingredients. Mix until just combined. Add the walnuts. Divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes or until a toothpick comes out clean. Set the pans on a wire rack and let cool, then turn the loaves out onto the rack to cool completely.