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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I like this bread because it's lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant vegetable to good use!Kevin Bruckerhoff, Columbia, Missouri Ingredients:
2 cups sugar |
1 cup canola oil |
3 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon grated lemon peel |
1 teaspoon ground cinnamon |
1/4 teaspoon baking powder |
2 cups shredded zucchini (about 2 medium) |
1/2 cup chopped walnuts or pecans |
Directions:
1. Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
2. Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (12 slices each).
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