3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp nutmeg
1 cup Melgarejo Picual EVOO + a tablespoon for greasing pan
1¼ cups granulated sugar
1 cup brown sugar
1 Tbsp vanilla extract
3 eggs
2½ cups grated zucchini
1 cup chopped macadamia nuts
Preheat your oven to 350 degrees F.
Liberally grease a 9″ loaf pan with some EVOO. Set aside briefly.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate large bowl, combine the Melgarejo Picual, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined – Slowly fold in the zucchini and nuts. You do NOT want to over-mix the batter as this will lead to tough bread.
Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist – not wet – crumbs. Cool before serving.
