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Zucchini BreadBreads & Rolls
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Submitted by Sissy Bennett
on Thursday, June 17, 2004
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| Makes: | 2 loaves servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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This is a delicious, freezable bread that no one will ever guess is made with zucchini. Is good served warm or cool. Can be iced with a powdered sugar glaze if desired. Great if sliced and spread with soft cream cheese.
Facts on ZUCCHINI......Zucchin has four notable qualities: it is abundant, it is low in calories, it is a good source of fiber and versatile! Zucchini is part of the summer squash family which also includes cocozelle, yellow crookneck and straightneck, scallop and patty pan squash. They can be dark green, light green, bright yellow or any combination.
Summer squash should be harvested daily. If fruit is allowed to grow large, the plant will stop producing blossoms and setting more fruit.
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| Ingredients |
| 3 eggs |
1 1/2 cup sugar |
| 2 cups grated zucchini |
1 cup salad oil |
| 1 1/2 tsp vanilla |
2 1/4 cup all-purpose flour sifted |
| 1 1/2 tsp baking powder |
1 1/2 tsp baking soda |
| 1 1/2 tsp salt |
1 1/2 tsp cinnamon |
| 1/4 tsp each of nutmeg, cloves and ginger |
3/4 cup chopped nuts (your choice) |
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| | | Directions | In a large mixing bowl, beat eggs and sugar together well.
Add the zucchini, oil and vanilla mixing thoroughly.
Sift together the flour, baking powder, soda, salt and spices.
Add to zucchini mixture and beat.
Add nuts and stir.
Pour into two well-greased loaf pans and bake at 350 degrees for one hour.
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