Zucchini Bread 1 1/2 cups of all purpose flour 1 teaspoon of ground cinnamon 1/2 teaspoon of salt 1/4 teaspoon of baking powder 1/4 teaspoon of ground nutmeg 1 cup of sugar 1 cup of finely shredded unpeeled zucchini 1/4 cup of cooking oil 1 egg 1/4 teaspoon of finely shredded lemon peel 1/2 cup of chopped walnuts
In a mixing bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl combine the sugar, shredded zucchini, cooking oil, egg, and lemon peel, mix well. Add the flour mixture, stir just until combined. Stir in chopped walnuts. Pour the batter into a greased 8 x 4 x 2 inch loaf pan. Bake in a 350ºF. oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove the bread from the pan, cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf
3 eggs 1 cup olive oil 2 cups sugar 2 teaspoons vanilla 2 cups coarsely grated zucchini 1 can (8oz) crushed pineapple 3 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoon cinnamon 3/4 teaspoon nutmeg 1 cup chopped walnuts 1 cup raisins
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
5 comments:
Zucchini Bread
1 1/2 cups of all purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/4 teaspoon of baking powder
1/4 teaspoon of ground nutmeg
1 cup of sugar
1 cup of finely shredded unpeeled zucchini
1/4 cup of cooking oil
1 egg
1/4 teaspoon of finely shredded lemon peel
1/2 cup of chopped walnuts
In a mixing bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another mixing bowl combine the sugar, shredded zucchini, cooking oil, egg, and lemon peel, mix well. Add the flour mixture, stir just until combined. Stir in chopped walnuts. Pour the batter into a greased 8 x 4 x 2 inch loaf pan. Bake in a 350ºF. oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove the bread from the pan, cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf
http://www.recipezaar.com/130815
This one looks good too! Maybe a little easier.
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
if you make this, i want a slice
my mom has an excellent recipe, I can get it for you... the key is the nutmeg... and having a food processor.
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