Zucchini Macadamia Nut Bread
Ingredients:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp NHHS Ground Cinnamon
- 1/2 tsp NHHS Nutmeg
- 1 cup MOV Extra Virgin Olive Oil + a tablespoon for greasing pan
- 1¼ cups granulated sugar
- 1 cup brown sugar
- 1 Tbsp NHHS Vanilla Extract
- 3 eggs
- 2½ cups grated zucchini
- 1 cup chopped macadamia nuts
Directions:
Preheat your oven to 350 degrees F.
Liberally grease a 9" loaf pan with some EVOO. Set aside briefly.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate large bowl, combine the Melgarejo Picual, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - Slowly fold in the zucchini and nuts. You do NOT want to over-mix the batter as this will lead to tough bread.
Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool before serving.
Enjoy!
Preheat your oven to 350 degrees F.
Liberally grease a 9" loaf pan with some EVOO. Set aside briefly.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate large bowl, combine the Melgarejo Picual, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - Slowly fold in the zucchini and nuts. You do NOT want to over-mix the batter as this will lead to tough bread.
Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool before serving.
Enjoy!