Zucchini Bread – with Spaghetti Squash!
Course
Breakfast
,
Dessert
Servings
2
Loaves
Servings
2
Loaves
Ingredients
3
eggs
1 3/4
cups
sugar
1
cup
vegetable oil
1
tablespoon
vanilla extract
8
oz
grated zucchini or spaghetti squash
about 2 cups zucchini, 1 1/2 cups spaghetti squash
1
teaspoon
salt
1
teaspoon
baking soda
1
teaspoon
baking powder
2
tablespoons
ground cinnamon
3
cups
all-purpose flour
1
cup
chopped nuts
Instructions
Whisk eggs and sugar together until thick and very light yellow in color.
Whisk in oil and vanilla until combined.
Stir in shredded zucchini or squash.
Combine dry ingredients and stir into batter along with nuts, if using, just until combined.
Pour into two 8″x4″ greased loaf pans.
Bake at 325 degrees F for 60-70 minutes. (See notes).
Cool 10 minutes before turning out onto a cooling rack to finish cooling. Serve warm or room temperature.
Store in an airtight container for 2-3 days at room temperature or a week refrigerated.
Recipe Notes
Zucchini should be grated raw, with or without the peel.
Spaghetti squash should be cooked (steamed or baked) and shredded before adding to batter.
If you are using larger loaf pans (like the pan I used, or a 9″x5″ pan) the bread will cook faster. Start checking after 35 minutes.
