Saturday, June 4, 2011

Zucchini Bread

This is an ever popular recipe that many of my family (mainly my sister), request on a regular basis. Sadly, my sister and I live all the way across the country from each other so it has been years since I have made it for her. However, she is a fabulous chef and baker, so I have no doubt she will be able to make this even better than me! :) I hope you enjoy it as well. 

1-   ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup cooking oil
½ cup chopped walnuts or pecans, toasted

1.Preheat oven to 350°F. Grease the bottom and 12 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2.In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3.Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
Apple Bread: Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

*This recipe is from Better Homes and Gardens 

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