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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a great recipe that I got in my e-mail from my Clabbergirl newsletter for zucchini bread and some wonderful variations. I love the pineapple variation. Ingredients:
1 1/2 cups all-purpose flour |
1 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1/4 teaspoon ground nutmeg |
1 beaten egg |
1 cup finely shredded unpeeled zucchini |
1/4 cup cooking oil |
1/4 teaspoon finely shredded lemon, rind of |
1/2 cup chopped walnuts |
Directions:
1. Grease an 8x4x2-inch loaf pan.
2. Set aside.
3. In a medium bowl stir together flour, sugar, cinnamon, baking soda, salt, baking powder, and nutmeg.
4. Make a well in the center.
5. In another medium mixing bowl combine the egg, shredded zucchini, cooking oil, and lemon peel.
6. Add to the flour mixture all at once.
7. Stir just till moistened (batter should be lumpy).
8. Fold in chopped walnuts.
9. Pour batter into the prepared pan.
10. Bake in a 350° oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
11. Cool bread in the pan on a wire rack for 10 minutes.
12. Remove bread from the pan and completely cool on the wire rack.
13. Wrap and store overnight before slicing.
14. Makes 1 loaf (16 servings).
15. Apple Bread: Prepare as directed above, except substitute 1 cup finely shredded peeled apple for the shredded zucchini.
16. Carrot and Pineapple Bread: Prepare as directed above, except omit zucchini.
17. Drain one 8 1/4-ounce can crushed pineapple (juice pack), reserving 2 tablespoons juice.
18. Stir drained pineapple, reserved juice, and 1/2 cup finely shredded carrot into egg mixture.
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