Classi Zucchini Nut Bread
Classi Zucchini Nut Bread recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
zucchini
shredded |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ¾ | cups |
sugar
|
|
| 1 | cup |
nuts
chopped |
|
| ¼ | teaspoon |
baking powder
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
zucchini
shredded |
|
| 1E+1 | ml |
vanilla extract
|
|
| 414 | ml |
sugar
|
|
| 237 | ml |
nuts
chopped |
|
| 1.3 | ml |
baking powder
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
Directions
Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand.
Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F.
