Ingredients
(makes 2 loaves)
3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp. vanilla
2 tsp. cinnamon
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1/2 cup nuts (optional)
Method :
1. Preheat oven to 325 o F/ 170 o C.
2. Stir together eggs, oil, sugar, zucchini.
3. Sift together flour, soda, salt, cinnamon, and baking powder.
4. Add to grated zucchini.
5. Stir in vanilla and nuts (if desired).
6. Bake 1 hour.
7. Cool completely
CARROT PINEAPPLE ZUCCHINI LOAF
1/4 cup (1/2 stick) margarine
1 cup sugar
1 egg
1 egg white
2 tsp. cinnamon
1-1/2 tsp. vanilla
1/4 tsp. nutmeg
3/4 th cup grated carrot
3/4th cup grated zucchini
1/2 cup crushed pineapple, drained
1/3 rd cup raisins
1-1/4 th cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
Preheat oven to 350 o F/ 180 o C. Coat 9-by-5-inch loaf pan well with nonstick cooking spray.
In large bowl or food processor, cream margarine with sugar. Add egg, egg white, cinnamon, vanilla and nutmeg. Beat well. Stir in carrot, zucchini, pineapple and raisins. Blend until well combined.
Combine all-purpose and whole-wheat flours, baking powder and baking soda. Mix with zucchini mixture just until combined.
Pour batter into prepared loaf pan. Bake in preheated oven 35 to 45 minutes until toothpick inserted into center comes out dry.
Contributed by Zania twain |
