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Recipes:#8 Zucchini Bread:By Kaynek

Zucchini Bread:

3 cups sifted all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 baking soda
1 tsp ground cinnamon
1/2 tsp ground allspice
2 eggs
1 cup good vegetable oil
3/4 cup granulated sugar
1/2 firmly packed light brown sugar
2 TBsps finely grated orange rind
2 TBsps minced crystallized ginger
2 cups packed shredded unpeeled zucchini ( about 1 pound )
1 cup coarsely chopped walnut or pecans ( or both if you're feelingbold! )

1. Preheat the oven to 350F. Sift together the flour, baking powder, salt, baking soda, cinnamon and allspice onto a sheet of wax paper; setaside.
2. In a large bowl, beat the eggs, oil, sugars, orange rind, and ginger until well blended. Stir in the flour mixture, then fold in the zucchini and nuts.
3. Pour the batter into two 81/2-x 41/2 inch loaf pans that have been greased and dusted with flour. Bake until a toothpick inserted in the center comes out clean-45 to 50 minutes. Cool 15 minutes in the pan on a wire rack, then turn out and cool at room temperature. Will keep 1 week wrapped in foil and refrigerated or 3 months a 0F. If it last that long!


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What do we do with the Zucchini(?) : so many zucchini recipes,your head just might implode!!!