Ingredients
- 2 cups finely grated Zucchini, about 2 Zucchini
- 1 cup Granulated Sugar
- 1 cup packed Dark Brown Sugar
- 1 cup Vegetable Oil
- 3 large Eggs
- 3 cups All-Purpose Flour
- 1 tsp Badia Kosher Salt
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Badia Baking Soda
- 1 tbsp Badia Pumpkin Pie Spice
- 1 cup chopped Walnuts
- 1/4 tsp Badia Almond Extract
Directions
- Preheat oven to 350 degrees.
- Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper.
- Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined.
- Add dry ingredients and mix well. Fold in nuts and extract.
- Divide batter between loaf pans.
- Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes.
- Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
