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Yields8 Servings
 2 cups All-Purpose Flour
 1 cup Whole Wheat Flour
 1 tsp Salt
 1 tsp Baking Soda
 1 tsp Baking Powder
 3 tsp Ground Cinnamon
 3 large Eggs
 1 cup VSOP Cobrancosa Extra Virgin Olive Oil
 1 cup Granulated Sugar
 2 tsp Vanilla Extract
 2 cups Grated Zucchini
 1 cup Chopped Walnuts, (optional)
1

Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees Fahrenheit.

2

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, EVOO, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans. Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Ingredients

 2 cups All-Purpose Flour
 1 cup Whole Wheat Flour
 1 tsp Salt
 1 tsp Baking Soda
 1 tsp Baking Powder
 3 tsp Ground Cinnamon
 3 large Eggs
 1 cup VSOP Cobrancosa Extra Virgin Olive Oil
 1 cup Granulated Sugar
 2 tsp Vanilla Extract
 2 cups Grated Zucchini
 1 cup Chopped Walnuts, (optional)

Directions

1

Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees Fahrenheit.

2

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, EVOO, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans. Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini Bread