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Whole Wheat Cobrancosa Zucchini Bread

September 22, 2017

Whole Wheat Cobrancosa Zucchini Bread

2 cups all-purpose flour


1 cup of whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 large eggs

1 cup of cobrancosa extra virgin olive oil

1 1/2 cups sugar

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts.

Grease and flour two 8 x 4 inch pans. Preheat oven to 350F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

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 the prepared pans.

Bake on the center rack for 45 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan to completely cool.