Monday, 04 January 2010 19:39

Zucchini Bread

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  • 3 cups shredded zucchini (about 3 medium)
  • 1 2/3 cups sugar (for moisture, you can put the sugar to 1 C sugar and 2/3 c brown sugar)
  • 2/3 cup canola oil
  • 2 tsp vanilla
  • 4 large eggs (you can use the equiv. of egg substitute to reduce your fat if you want)
  • 3 cups AP flour
  • 2 tsp bkg soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp bkg. powder
  • 1/2 cup chopped walnuts (optional - it adds fat)
  1. Preheat oven to 350. Spray bottoms of 2 loaf pans with non stick cooking spray.
  2. Mix by hand first 5 ingredients in one bowl.
  3. In another bowl, sift together, flour through bkg. powder (next 6 ingredients).
  4. Add the dry ingredients to the wet ingredients till combined.
  5. Pour batter into pans and bake 50-60 minutes, test and bake at 5-10 minute increments until a toothpick comes out clean. Don't overcook cause it will dry out.
  6. Cool out of the pan on wire racks.

NOTES: to freeze, wrap in plastic wrap and place in a one gallon freezer bag. To use a few pieces, take a serrated knife, cut off what you want, and let that thaw on a plate until ready to eat. Enjoy!

Last modified on Friday, 12 February 2010 00:16
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