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Light Zucchini Bread

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<p><a href="http://www.flickr.com/photos/gohumble/6137661449/">Image Credit</a></p>
Ingredients
  Whole eggs 3
  Vegetable oil 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Powdered lemon peel 1 Teaspoon
  Orange extract 1⁄2 Teaspoon
  Vanilla 1⁄4 Teaspoon
  Zucchini 2 Cup (32 tbs), grated
  Flour 2 1⁄2 Cup (40 tbs), unsifted
  Salt 3⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Soda 1 Teaspoon
  Baking powder 2 Teaspoon
  Nuts 1⁄2 Cup (8 tbs), chopped
Directions

Beat eggs; add oil and sugar; beat well.
Add flavoring and zucchini; beat.
Mix dry ingredients together; stir in and add nuts; mix well.
Bake in small loaf pans or in oiled cans (size #2-1/2) at 350° for 1 hour.
Cool in cans until bread will remove easily, then cool on wire rack.
This freezes well and is an ideal way to use up those monsters.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Party

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