Light Zucchini Bread Recipe
Ingredients
| Eggs 3 whole | ||
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, powdered | |
| Orange | 1/2 Teaspoon | |
| Vanilla | 1/4 Teaspoon | |
| Zucchini 2 cups grated | ||
| Flour 2-1/2 cups, unsifted | ||
| Salt | 3/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Soda | 1 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Nuts 1/2 cup chopped | ||
Directions
Beat eggs; add oil and sugar; beat well.
Add flavoring and zucchini; beat.
Mix dry ingredients together; stir in and add nuts; mix well.
Bake in small loaf pans or in oiled cans (size #2-1/2) at 350° for 1 hour.
Cool in cans until bread will remove easily, then cool on wire rack.
This freezes well and is an ideal way to use up those monsters.
Add flavoring and zucchini; beat.
Mix dry ingredients together; stir in and add nuts; mix well.
Bake in small loaf pans or in oiled cans (size #2-1/2) at 350° for 1 hour.
Cool in cans until bread will remove easily, then cool on wire rack.
This freezes well and is an ideal way to use up those monsters.
Chef
