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Zucchini bread recipe

Tue, 15 Jun 2004 22:25:10 EDT

Please try my zucchini bread recipe, that my family has used for years.  I 
always use all brown sugar, and prefer to use bread flour, for a lighter 
texture.  Also, remove 1/4 cup white flour, and sub wheat.  Let me know 
what you think,  I know nothing about Warburton's, but this sounds like 
what you are describing.

3 large eggs
2 cups sugar (brown or white)
2 cups grated zucchini
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups flour (or 2 3/4 c bread flour + 1/4 c wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon allspice
1 cup walnuts

Beat eggs until foamy. Add sugar, oil, zucchini, and vanilla. Combine 
flour, salt, baking soda, baking powder, cinnamon, and allspice, and add to 
egg mixture. Stir well, and add walnuts. Spray 2 medium loaf pans with 
non-stick spray. Split evenly between pans, bake at 350 F for one hour, or 
until toothpick inserted in center comes out clean.

Notes: when grating zucchini, grate extra and freeze in 2-cup portions. 
This is the most time-consuming part of the recipe. If using zucchini that 
you have frozen, use all liquid when thawed, or you will have dry bread.

This is grandma's recipe...the only complaint I have ever gotten was "why 
isn't there more???"

I hope this works for you, I have been able to get people to try zucchini 
for the first time by making this bread!  And of course, there must be some 
nutritional value, there is zucchini in it, right?