Super Zucchini Bread Recipe
Ingredients
| Unbleached flour | 3 Cup (16 tbs) | |
| 1 1/4 cups raw wheat germ | ||
| Raisins | 1 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Baking powder | 1 Tablespoon | |
| Cinnamon | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Brown sugar | 1 1/4 Cup (16 tbs), firmly packed | |
| Vegetable oil | 2/3 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Grated zucchini | 3 Cup (16 tbs), drained | |
Directions
Preheat oven to 350°.
In medium bowl, mix together dry ingredients.
In a separate bowl, beat eggs until light colored; beat in sugar until dissolved.
Add oil and vanilla.
Fold in zucchini.
Gradually stir in flour mixture until thoroughly blended.
Pour into 2 greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans.
Bake for 1 hour or until done.
Cool in pan for 10 minutes before removing to wire racks.
In medium bowl, mix together dry ingredients.
In a separate bowl, beat eggs until light colored; beat in sugar until dissolved.
Add oil and vanilla.
Fold in zucchini.
Gradually stir in flour mixture until thoroughly blended.
Pour into 2 greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans.
Bake for 1 hour or until done.
Cool in pan for 10 minutes before removing to wire racks.
Chef
