Ingredients
3 cups Flour
1 cup Oil
3 whole Eggs, Slightly Beaten
2 cups Grated Zucchini
2 teaspoons Vanilla Extract
2 cups Granulated Sugar
2 teaspoons Cinnamon
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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preheat oven to 350 degrees f. grease and flour 2 loaf pans (this makes a double batch of bread). in a large bowl, combine oil, slightly beaten eggs, grated zucchini, vanilla and sugar. in a separate bowl, combine flour, cinnamon, baking soda, baking powder and salt. gently add the dry flour mixture to the egg batter, stirring until completely combined. once fully incorporated, pour batter into prepared loaf pans and bake for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. this bread is best devoured while still warm from the oven with a little melted butter on top!