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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 14 |
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A maple-ey twist on a great way to use seasonal zucchini Ingredients:
3 eggs |
1 cup vegetable oil |
1 cup brown sugar |
1 cup sugar |
3 teaspoons maple extract (mapeline works too) |
1 1/2 cups wheat flour |
1 cup white flour |
1/2 cup wheat germ (oat bran works too) |
2 teaspoons baking powder |
2 teaspoons salt |
1/2 teaspoon baking soda |
2 cups grated zucchini (2 large or 3 small) |
1 cup pecans |
Directions:
1. Beat eggs & oil together, then add sugars and maple extract (or mapeline, which works well).
2. Add grated zuccchini and mix well.
3. Add all dry ingredients and mix until blended.
4. Fold in pecans (walnuts work too).
5. Pour into two 8x4 or 9x5 loaf pans, greased & floured or otherwise prepped.
6. Bake 350 degrees for 45 minutes.
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