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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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A healthy delicious way to use up all that zucchini that swamps you in the summer (and I shred the zucchini and freeze it in 2 cup portions so I can use it all year in breads, stews & soups!). Ingredients:
3 cups all-purpose flour |
1 1/2 cups sugar |
1/2 cup brown sugar, firmly packed |
3/4 cup butter, softened |
3/4 cup egg substitute |
1 teaspoon salt |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1/4 teaspoon baking powder |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1 tablespoon vanilla |
2 cups zucchini, unpeeled and shredded |
1/2 cup walnuts, chopped and toasted |
Directions:
1. Heat oven to 350 degrees F.
2. In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
3. By hand, stir in zucchini and walnuts.
4. Spread into 2 greased 8 by 4 inch loaf pans.
5. Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
6. Cool for 10 minutes.
7. Remove from pans.
8. Cool completely.
9. Store refrigerated.
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