Spelt Zucchini Bread

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This is a modified version a a Zucchini bread recipe that Laurie got from one of her coworkers. The most obvious difference is that I go with spelt flour, which makes it a heartier and healthier bread, and I add more cinnamon and vanilla bacause I like cinnamon and vanilla.
Servings:
2 loaves
Preparation Time:
1.5 hours

Ingredients

  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 3 cups spelt flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups shredded zucchini
  • 1 1/4 cup chopped walnuts
  • 1 tablespoon vanilla
Cooking Instructions
Preheat oven to 350

Beat together the sugar and oil, then add the eggs.

Mix in the first cup of flour and the rest of the dry ingredients, then mix in the last 2 cups of flour.

Mix in the zucchini and vanilla.

Stir in the nuts.

Pour into 2 greased and floured bread pans.

Bake at 350 for about 75 minutes.

Notes
With young zucchini, I just grate up the whole thing. If it is one of those big old monster stuffing zucchinis, I peel and seed it first, so I am only using the tender flesh.

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another excellent recipe. i

another excellent recipe. i added cardamon seeds to the batter of one loaf and then sprinkled some on top...cause i love the taste of cardamon.

Recipe Praise

I just want to tell you thank you for an awesome recipe! I bought a ton of zucchini at the farmers market and really wanted to make a zucchini bread with it. I found your recipe and made it. It came out so moist, flavorful and delicious! Thanks so much. I added some pecans on top just to add a little extra flare. Everyone was giving me praise because of it and I ended up telling them that "Oh yeah, it was Dave's recipe." Like you're a neighbor I grew up with. Haha! Okay, well take care!