Whole Wheat Cobrancosa Extra Virgin Olive Oil Zucchini Bread

If you have a garden and are growing zucchini, you will gaze at it every day and swear that the squash doubled in size since the previous day.  Such a prolific vegetable begs for inventive uses. 

Sometimes simple, healthy, and hearty win the day.  This recipe is all of that and delicious as well. Necessity was the mother of this invention, as zucchini season is now upon us. 

Whole Wheat Cobrancosa Zucchini Bread

• 2 cups all-purpose flour
• 1 cup cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 large eggs
• 1 cup super fresh cobrancosa extra virgin olive oil
• 1 1/2 cups granulated sugar
• 2 teaspoons 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 350degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, olive oil, 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.
4. 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.