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 F.
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 cup grated carrot
3/4 cup grated zucchini
1/2 cup
crushed pineapple, drained
1/3 cup raisins
1-1/4 cups all-purpose
flour
1/2 cup whole-wheat flour
1 tsp. baking powder
1 tsp. baking
soda
Preheat oven to 350 degrees. 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 |
