Spiced Zucchini Bread Using Graham Bread
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄8 Cup (18 tbs)|
|Sugar||1 1⁄8 Cup (18 tbs)|
|Zucchini||1 Medium, shredded to make 1 1/2 cups|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Coarsely chopped nuts||1⁄3 Cup (5.33 tbs)|
1. Generously grease 10-cup ring dish; coat with graham cracker crumbs.
2. Mix remaining ingredients except nuts and raisins; beat until well blended. Stir in nuts and raisins. Pour batter into ring dish.
3. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 12 to 14 minutes, rotating dish 1/2 turn after 6 minutes, until top of bread is dry and springs back when touched lightly. Let stand uncovered on heatproof surface 10 minutes.
4. Invert onto serving plate; cool completely before slicing. To store, wrap and refrigerate up to 10 days.