2 large eggs;
1/4 cup vegetable oil; 1 oz. melted butter; 1 cup shredded raw zucchini; 1/2 cup brown sugar; 1/4 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon powder; 1 flat teaspoon salt; 1 teaspoon vanilla powder; 1/2 cup chopped walnuts; 1 cup all-purpose flour.
Recipe: Squeeze the shredded zucchini with hands to get excess liquid out. Beat eggs, sugar, oil and butter together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts. Mix together in a mixing bowl. Add the shredded zucchini and fold them into the mixture. Pour the zucchini bread mixture in a greased, floured loaf pans. Bake for 1 hour at 350 degrees F or until a toothpick inserted into the middle of the zucchini bread comes out clean. Let the zucchini bread sit for 10 minutes at room temperature loosely covered with a kitchen towel, remove from the baking pan and cut.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.