Beth’s Zucchini Bread

In TCM, zucchini is considered beneficial for the Liver as it helps to cool excess heat in the body, supports detoxification, and promotes a healthy liver function by reducing inflammation.

Yields1 Serving
 2 cups all purpose flour
 1 ½ cups sugar; for less sweet use 1 cup
 2 tsp baking soda
 1 tbsp cinnamon
 1 tsp salt
 3 large eggs
 2 cups zucchini; grated/shredded
 ¾ cup vegetable oil
 1 tbsp vanilla
 1 ½ cups walnuts, chopped
1

Preheat oven to 350 degrees F. For 2 breads, prepare two loaf pans with parchment paper. For 24 muffins, add liners to muffin tin.

2

Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.

3

In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together. Add the dry ingredients to the wet mixture. Add the walnuts and mix until just combined,

4

Divide evenly into the prepared pans or muffin tins. Bake for 50-60 minutes, or 25 minutes for muffins; or until a toothpick comes out clean. Cool in the pans for 5 minutes, and then cool on wire rack.

NOTE: Shred the zucchini using the larger side of a cheese grater. No need to peel first, unless skin is very thick. Do not squeeze the zucchini dry; as the moisture is needed in the recipe.

Category, Cooking Method

Ingredients

 2 cups all purpose flour
 1 ½ cups sugar; for less sweet use 1 cup
 2 tsp baking soda
 1 tbsp cinnamon
 1 tsp salt
 3 large eggs
 2 cups zucchini; grated/shredded
 ¾ cup vegetable oil
 1 tbsp vanilla
 1 ½ cups walnuts, chopped

Directions

1

Preheat oven to 350 degrees F. For 2 breads, prepare two loaf pans with parchment paper. For 24 muffins, add liners to muffin tin.

2

Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.

3

In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together. Add the dry ingredients to the wet mixture. Add the walnuts and mix until just combined,

4

Divide evenly into the prepared pans or muffin tins. Bake for 50-60 minutes, or 25 minutes for muffins; or until a toothpick comes out clean. Cool in the pans for 5 minutes, and then cool on wire rack.

NOTE: Shred the zucchini using the larger side of a cheese grater. No need to peel first, unless skin is very thick. Do not squeeze the zucchini dry; as the moisture is needed in the recipe.

Beth’s Zucchini Bread