Zucchini tea bread with cinnamon and nutmeg

Time 1 hour 30 minutes
Yields Serves 12
Zucchini tea bread with cinnamon and nutmeg
(Los Angeles Times)

Heat the oven to 350 degrees. Grease and flour a 12-cup bundt pan and set aside.


Sift together the all-purpose and whole-wheat flours, the baking soda, nutmeg and cinnamon. Set aside.


Beat together the oil, eggs, brown and granulated sugars and vanilla until creamy. Add the flour mixture and mix well. Stir in the grated zucchini and nuts and pour into the pan.


Bake the bread until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan 10 to 15 minutes, then run a knife around the edges of the pan to loosen the bread. Turn it onto a rack. Dust the top with a little powdered sugar passed through a strainer, if desired. Serve warm.

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