Zucchini Bread Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Ingredients
| PAM | ||
| Egg | 1 Large | |
| Egg whites | 2 | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Zucchini | 2 Cup (16 tbs), grated | |
| Vanilla | 1 Teaspoon | |
| All-purpose flour - 3 cups | ||
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Pre-heat the oven to 325°F.
2. Take 2 5 X 8-inch loaf pans and spray with PAM.
3. In a large bowl, mix egg, egg whites, oil, milk, and sugar together, either with your hands or in an electric mixer.
4. Add the zucchini and the vanilla and stir them in.
5. In another bowl, mix the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves by sifting together.
6. Add the nuts and stir them in.
7. Add the flour mixture to the zucchini mixture and stir lightly to mix well.
MAKING
8. Take the two baking pans and divide the mixture.
9. In the oven, bake for 1 hour.
10. Place them on a wire rack and cool for 20 minutes before removing them from the pan.
SERVING
11. Serve warm, or keep them in the fridge, wrapped in foil. You can even freeze them.
1. Pre-heat the oven to 325°F.
2. Take 2 5 X 8-inch loaf pans and spray with PAM.
3. In a large bowl, mix egg, egg whites, oil, milk, and sugar together, either with your hands or in an electric mixer.
4. Add the zucchini and the vanilla and stir them in.
5. In another bowl, mix the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves by sifting together.
6. Add the nuts and stir them in.
7. Add the flour mixture to the zucchini mixture and stir lightly to mix well.
MAKING
8. Take the two baking pans and divide the mixture.
9. In the oven, bake for 1 hour.
10. Place them on a wire rack and cool for 20 minutes before removing them from the pan.
SERVING
11. Serve warm, or keep them in the fridge, wrapped in foil. You can even freeze them.
Chef
