Zucchini Bread

Ingredients

• 3 cups grated zucchini

• 3 eggs

• 1 cup TAO Olive Oil (see notes below)

• 1/2 cup TAO Balsamic Vinegar (see notes below)

• 2 cups all-purpose flour

• 1 cup whole wheat flour

• 1 1/2 cups sugar

• 2 teaspoon baking soda

• 1 teaspoon salt

• 1/2 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan.

2. In a large mixing bowl, whisk together the eggs, olive oil, balsamic vinegar, and vanilla extract.

3. Add the grated zucchini and stir until well combined.

4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Notes:

Many flavors of olive oil and balsamic vinegar would be a great addition to this zucchini bread recipe. Here are a few ideas:

TAO Lemon Pressato Olive Oil and TAO Honey Ginger Balsamic Vinegar: This combination would add a bright, citrusy flavor and a touch of sweetness to the bread.

TAO Garlic Infused Olive Oil and TAO Herbs di Napoli Balsamic Vinegar: This combination would add savory and subtle herbaceous tones.

TAO Chipotle Infused Olive Oil and TAO Peach Balsamic Vinegar: This combination would give the bread a smoky, slightly spicy kick, balanced out by the sweetness of the peach vinegar.

TAO Rosemary Pressato Olive Oil and TAO Pomegranate Balsamic Vinegar: The rosemary would add an earthy, aromatic flavor to the bread, while the pomegranate would give it a tart, fruity note.