2cupsgrated zucchini(about two medium size zucchini)
1cupnutschopped (walnuts or pecans)
Preheat the oven to 325 degrees F. Lightly grease two 8x4 loaf pans; set aside.
Sift dry ingredients (First seven ingredients) together into a large bowl; set aside.
In a large bowl, beat the eggs with a whisk. Stir in the sugar, oil (or applesauce) vanilla extract, and almond extract, poppy seeds and zucchini.
Gradually add the dry ingredients into the wet ingredients, stirring until smooth and well blended. Add nuts and stir them into the mixture. Then fold in nuts
Divide the batter evenly between the two greased loaf pans.
Bake in the preheated oven for 1 hour, or until a toothpick comes out clean when inserted into the loaf.
Loaves freeze well. Wrap them in plastic wrap tightly, then into zip-top freezer bag. Thaw at room temperature for several hours.Recipe nutrition information based on unsweetened applesauce instead of oil. See our nutrition policy for more information.Recipe adapted from a Loder Family recipe.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!