Zucchini Bread Recipe
In-house culinary specialist Sajal Hamilton at Bloomingdale's (Short Hills) shared this delicious and easy recipe with me! It was the perfect sweet treat during my pregnancy and I love the idea of baking it on Sunday evenings and having it to nosh on during the week. Continue reading to see the full recipe, let me know if you end up trying to make it yourself by leaving a comment below or tagging me (@NadiaMurdockFit) in your cooking baking photos online!
Ingredients:
- 3 Cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 large eggs
- 1 ½ cup sugar (I only added one cup of organic white sugar)
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups freshly grated zucchini
- 3/4 cup chopped walnuts
- *1 cup milk chocolate chips optional
Directions:
- Preheat oven to 350 degrees
- Grease (2) 9 by 5 inch loaf pans
- Sift flour, baking powder, salt, cinnamon, nutmeg and baking soda
- In a standmixer, beat eggs until light and fluffy
- Add sugar and continue to beat until well blended
- Stir in oil, vanilla, zucchini, walnuts and chocolate chips
- Stir in sifted ingredients and pour into prepared loaf pans
- Bake for 50 minutes or until a skewer inserted in the middle comes out clean
- Remove loaves from pans and cool on a wire rack
Enjoy!
Guest Blog Post: Culinary Specialist at Bloomingdale's Short Hills, Sajal Hamilton.
Follow me on Twitter and Facebook @NadiaMurdockFit Instagram@NadiaMurdock