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  • Best: Zucchini Loaf

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    Ingredients

    • 5 1/2 c. All-purpose flour
    • 2 1/4 c. Whole wheat flour
    • 2 1/2 c. Natural bran
    • 1 3/4 c. Skim lowfat milk pwdr
    • 1 1/2 c. Granulated sugar
    • 2 Tbsp. Baking pwdr
    • 2 tsp Salt
    • 3 c. Best: Basic Muffin Mix
    • 1 c. Pecans, minced
    • 1/4 c. Packed brown sugar
    • 1 Tbsp. Cinnamon
    • 1/2 tsp Baking soda
    • 1/4 tsp Grnd cloves
    • 1 1/2 c. Zucchini, coarsely minced
    • 1 c. Water
    • 1/3 c. Vegetable oil
    • 2 x Large eggs
    • 2 tsp Vanilla Icing sugar

    Directions

    1. Best: Basic Muffin Mix:In large bowl, stir together all-purpose and whole wheat flours, bran, lowfat milk pwdr, sugar, baking pwdr and salt till combined.
    2. [for storage: transfer to airtight container; store in cold, dry place.
    3. Stir well before using.]
    4. Zucchini Loaf:In large bowl, stir together Best: Basic Muffin Mix, pecans, sugar, cinnamon, baking soda and cloves. In Separate bowl, whisk together zucchini, water, oil, Large eggs and vanilla; stir into dry ingredients just till moistened.
    5. Pour batter into greased 8x4-inch loaf pan; bake in 350F 180C oven for 55-60 min or possibly till tester inserted in centre comes out clean.
    6. Let cook in pan for 15 min; remove bread to rack and let cold completely. Dust with icing sugar.
    7. Makes 1 loaf, 16 slices.

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