Zucchini Macadamia Nut Bread



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.