You are here

Zucchini Bread

Fat.Freedom's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Pam 1 Tablespoon
  Egg 1 Large
  Egg whites 2
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Skim milk 2⁄3 Cup (10.67 tbs)
  Granulated sugar 2 Cup (32 tbs)
  Zucchini 2 Cup (32 tbs), grated, tightly packed
  Vanilla 1 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ginger 1 Teaspoon, ground
  Cinnamon 1 Teaspoon, ground
  Cloves 1⁄4 Teaspoon, ground
  Walnuts 2 Ounce, chopped (1/2 Cup)
Directions

GETTING READY
1. Pre-heat the oven to 325°F.
2. Take 2 5 X 8-inch loaf pans and spray with PAM.
3. In a large bowl, mix egg, egg whites, oil, milk, and sugar together, either with your hands or in an electric mixer.
4. Add the zucchini and the vanilla and stir them in.
5. In another bowl, mix the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves by sifting together.
6. Add the nuts and stir them in.
7. Add the flour mixture to the zucchini mixture and stir lightly to mix well.

MAKING
8. Take the two baking pans and divide the mixture.
9. In the oven, bake for 1 hour.
10. Place them on a wire rack and cool for 20 minutes before removing them from the pan.

SERVING
11. Serve warm, or keep them in the fridge, wrapped in foil. You can even freeze them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

Rate It

Your rating: None
4.13421
Average: 4.1 (19 votes)