Monday, September 19, 2011

Zucchini Bread

Zucchini Bread is delicious.  I think it's better than banana bread, but both are great.  This is just the basic Betty Crocker recipe, but I love it.  You can make 2 8-inch loaves or one 9-inch loaf.  You only need 3 cups of shredded zucchini, so if you have a big one - shred the whole thing and fill Ziploc bags with 3 cups of shredded to have on hand in your freezer!

Zucchini Bread

3 cups zucchini, peeled, seeded and shredded
1 2/3 cups sugar
2/3 cup oil (canola or vegetable)
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder

Heat oven to 350.  Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.  Stir in remaining ingredients.  Pour into greased pans.  If making two 8-inch loaves bake 50 to 60 minutes, if making one 9-inch loaf bake 1 hour 10 minutes to 1 hour 20 minutes until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes on wire rack then remove from pans to finish cooling on wire racks.

Nutrition per slice: Calories - 95, Fat - 4g, Cholesterol - 20mg, Sodium - 110mg, Carbs - 14g, Protein - 1g

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