A bread made from zucchini which sounds healthy but really is not. It's more like Banana Bread
|1 tsp.||Baking Soda|
|1 tsp.||Baking Powder|
|1/2 cup||Pecans, optional, coarsely chopped|
|1/2 cup||Raisins, optional|
|2 cups||Zucchini, grated|
|1 cup||Vegetable Oil|
|1 Tbsp.||Vanilla Extract|
Preheat the oven to 325°F. Generously grease two 8x4" loaf pans or 3 one pound coffee pans.
In a medium size bowl, stir together the Flour, Baking Soda, Baking Powder, Salt, Cinnamon and optionally Pecans and Raisins. Set aside. Grate (not shred) the Zucchini (do not peel) and set aside.
In a large bowl, whisk the Eggs well. Add the Vegetable Oil and whisk to blend. Add the Sugar, zucchini and Vanilla Extract and whisk to blend. Stir the flour mixture into the zucchini mixture until evenly blended.
Divide the batter between the two loaf pans, about 3 to 3&1/2 cups each, or three one pound coffee cans, about 2 to 2&1/3 cups each. Bake for 55 minutes to one hour and 10 minutes until center splits open and a wooden toothpick inserted into the center comes out clean.
Cool in the pans on a rack 20 minutes before removing from the pans and returning to the rack to cool completely.
I like to bake one loaf and freeze the other as raw batter to be baked at a later time after completely thawing and returning to room temperature.
Source: Lynn Kinshella, my friend from my University of Missouri days.
Yield: 2 loaves
Nutrition Facts per Serving:
11g Fat (42.5% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 Other Carbohydrates.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.