Mom’s Zucchini Bread

What a wonderful way to use that garden zucchini.  Orange Olive Oil adds delicious flavor and goodness.


Mix for 2 minutes:
3 eggs
2 C sugar
1 C orange EVOO
1 T vanilla

Stir in for 1 minute:
2-3 small zucchini, approximately 1 lb., finely shredded*

Sift together and mix in until thoroughly mixed:
3 C flour
1 t. salt
1 t. baking soda
1/4 t. baking powder
1 T cinnamon

Scrape bowl and mix until well blended:
1 C nuts
1 C dried cranberries, raisins or golden raisins

Pour into 2 well greased 3 1/2 x 4 1/2 x  1/2-inch loaf pans.  Bake at 350° for  1 hour.

Makes 24 nice slices.

*Small zucchini are dry enough. But if using large zucchini, halve and scoop out seeds with spoon and then dry by squeezing shreds in paper towels so bread isn’t soggy from too much moisture.