Saturday, June 6, 2009

Zucchini Bread

Zucchini Bread (adapted from Better Homes and Gardens cookbook)

1.5 cups flour
1 tsp cinnamon
0.5 tsp baking soda
0.25 tsp salt
0.25 tsp baking powder
0.25 tsp nutmeg
1 cup sugar
1 cup shredded unpeeled zucchini
1/4 cup cooking oil
1 egg
0.25 tsp lemon zest shredded
0.5 cup chopped pecans (recipe called for walnuts)

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl combine sugar, zucchini, oil, egg and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped nuts.

Pour batter into greased loaf pan. Bake at 350F for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes on wire rack. (the recipe said to wrap in plastic overnight before slicing, HA!)

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