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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is the perfect time of year to use fresh zucchini from our garden to make this bread. Cinnamon fills the air with its tantalizing aroma as this quick bread bakes. Land-O-Lakes Cookbook. Ingredients:
3 cups all-purpose flour |
1 1/2 cups sugar |
1/2 cup brown sugar, firmly packed |
1 cup butter or 1 cup margarine, softened |
3 eggs |
1 tablespoon cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1 tablespoon vanilla |
2 cups shredded zucchini, unpeeled |
1/2 cup walnuts, chopped |
Directions:
1. heat oven to 350*F.
2. in large mixer bowl combine all ingredients except zucchini and walnuts .
3. beat at low speed, scraping bowl often, until well mixed about 2 to 3 minutes.
4. by hand, stir in zucchini and nuts.
5. spread into 2 greased 8x4 loaf pans.
6. bake for 50 to 65 minutes or until wooden pick insert in center comes out clean.
7. cool 10 minutes, remove from pan.
8. cool completely, store refrigerated.
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