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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Zucchini bread with a twist, instead of the regular pecan or walnuts, lots of crunchy sunflower seeds were used instead. Ingredients:
3 eggs |
1 c. oil |
1 c. sugar |
1 c. brown sugar |
2 c. grated unpeeled zucchini |
2 teas. vanilla |
2-3/4 c. flour |
1 teas. baking soda |
1/2 teas. baking powder |
1/2 teas. salt |
3 teas. cinnamon |
1. c. salted (or unsalted) sunflower seeds (hulled kernels) |
Directions:
1. Beat eggs, add oil and sugars, zucchini, and vanilla in a large bowl.
2. In separate bowl, mix dry ingredients. Stir to combine.
3. Add dry ingredients to zucchini mixture,
4. Blend thoroughly.
5. Add sunflower seeds, stir to combine.
6. Grease and flour two 4 x 8 inch loaf pans.
7. Pour batter into loaf pans, dividing evenly.
8. Bake for approx. 1 hour, loaves are done when knife inserted in center comes out clean.
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