This was submitted by MARY thecrafte...@yahoo.com on Rhondas_Recipe_Exchange
(group is closed)
~~~~~
Zucchini bread
This healthy and sweet bread recipe makes two loaves. For your own
special touch add 1/2 cup of your favorite nuts like chopped pecans or
walnuts or even some shredded carrot. Since you never know whether or
not someone is allergic to nuts, make one loaf with nuts and one
without just to be safe. You can also give the loaf pans as a gift
with a bright ribbon or twine tied around them.
INGREDIENTS
2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
2 eggs
1/3 cup vegetable oil
1 tablespoon vanilla extract
1/2 cup nuts and/or: 1 cup shredded carrot (optional)
Cooking spray
INSTRUCTIONS
1. Preheat oven to 350°F.
2. Place shredded zucchini on layered paper towels, and cover with
additional paper towel. Let stand 5 minutes, pressing down
occasionally. Set aside. Don't dry excessively. (Do the same with
shredded carrot if you decide to add it.)
3. Combine zucchini, applesauce, egg, oil, and vanilla in a large bowl.
4. Combine flour, sugar, baking soda, salt, ground cinnamon and
baking powder in a medium-sized bowl. Slowly add to the wet mixture
until blended well.
5. Divide batter evenly between two 7 1/2 x 3-inch loaf pans you
have coated with cooking spray. (Make sure to mix in nuts after you
divide the batter so one loaf will have nuts and one loaf won't.)
6. Bake both loaves in the oven for 1 hour and 15 minutes. They're
done when you can insert a toothpick and it comes out clean. Let cool
in pans 10 minutes on a wire rack; remove bread from pans, and let
cool completely on wire rack. (If you choose to give the pans as
gifts, wait until they have cooled, wash them off, add ribbon or twine
and put the loaves back in.)
~~~~~
Rhonda G in Missouri
.
[Non-text portions of this message have been removed]
