Monday, October 24, 2011

Zucchini Bread

Zucchini Bread
Originally uploaded by Lakenvelder

A very simple bread I made using small loaf pans to help with portion control. We ate one small loaf and I froze the remaining three to have at another time since the bread was made with sugar and we are trying to reduce our sugar intake.

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Zucchini Bread


1/2 cup vegetable oil
1 cup sugar
2 each eggs
1 cup zucchini; grated unpeeled
1 1/2 cups flour
1 1/2 teaspoons Cinnamon
2/4 teaspoon baking soda
1/4 teaspoon Baking Powder

Blend oil and sugar together. Beat eggs into mixture one at a time. Place
grated zucchini in separate bowl. Fold egg mixture into zucchini. sift
together flour, cinnamon, baking soda, and baking powder. Gradually add
flour mixture to zucchini moisture. Mix well. Pour batter into 2 greased 8
x 4 inch loaf pans. Bake a 325 °F degrees 1 hour.

Yield: 2 loafs

Preparation Time: 60

NYC Nutrilink: N591^04518,N5977^19335,N113^01123,N3024^11477
NYC Nutrilink: N6180^20081,N193^02010,N5511^18372,N5508^18369

** Exported from Now You're Cooking! v5.88 **

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