Spiced Zucchini Bread Using Graham Bread Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Graham cracker crumbs | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/8 Cup (16 tbs) | |
| Sugar | 1 1/8 Cup (16 tbs) | |
| Zucchini | 1 Medium, shredded | |
| Shortening | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Eggs | 2 | |
| 1/3 cup coarsely chopped nuts 1/3 cup raisins | ||
Directions
1. Generously grease 10-cup ring dish; coat with graham cracker crumbs.
2. Mix remaining ingredients except nuts and raisins; beat until well blended. Stir in nuts and raisins. Pour batter into ring dish.
3. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 12 to 14 minutes, rotating dish 1/2 turn after 6 minutes, until top of bread is dry and springs back when touched lightly. Let stand uncovered on heatproof surface 10 minutes.
4. Invert onto serving plate; cool completely before slicing. To store, wrap and refrigerate up to 10 days.
2. Mix remaining ingredients except nuts and raisins; beat until well blended. Stir in nuts and raisins. Pour batter into ring dish.
3. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 12 to 14 minutes, rotating dish 1/2 turn after 6 minutes, until top of bread is dry and springs back when touched lightly. Let stand uncovered on heatproof surface 10 minutes.
4. Invert onto serving plate; cool completely before slicing. To store, wrap and refrigerate up to 10 days.
Chef
