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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Found in print insert with our newspaper. This is a simple, fresh recipe from The Feast Nearby by Robin Mather. I found this recipe to be superior to all the heavy zucchini breads I have made through the years. Ingredients:
3 cups self-rising flour |
1 tablespoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
3 eggs |
1/2 cup canola oil |
1/2 cup 2% low-fat milk |
2 1/4 cups sugar |
1 tablespoon vanilla extract |
2 cups grated zucchini |
1 cup chopped walnuts (or pecans) |
Directions:
1. Preheat oven to 325. Grease 2 loaf pans (9x5 inch) and dust with flour.
2. Sift flour, cinnamon, nutmeg, cloves and salt into bowl.
3. Beat eggs, oil, milk, sugar & vanilla in a large bowl until combined. Add flour mixture to egg mixture & stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans.
4. Bake 45 - 60 minutes until a wooden pick inserted into center comes out clean. Cool in pans on wire rack for 20 minutes. Remove from pans & cool completely.
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