Helen Peagram's Freezer Zucchini Bread Batter
Yield
1 loafPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
zucchini
shredded |
|
| 6 | large |
eggs
|
|
| 2 | cups |
vegetable oil
|
|
| 2 | teaspoons |
salt
|
|
| 3 | cups |
brown sugar
|
*
|
| 6 | teaspoons |
vanilla extract
|
|
| 6 | cups |
all-purpose flour
|
|
| 6 | teaspoons |
cinnamon
|
|
| 1 | cup |
nuts
chopped |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
zucchini
shredded |
|
| 6 | large |
eggs
|
|
| 473 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 7.1E+2 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
vanilla extract
|
|
| 1.4 | l |
all-purpose flour
|
|
| 3E+1 | ml |
cinnamon
|
|
| 237 | ml |
nuts
chopped |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
Directions
Put all in a processor and blend well.
Line loaf pans (9x5) with plastic and fill loaf pan ⅔ full.
Freeze. Remove from pans and wrap in plastic.
To bake, remove plastic and thaw out.
Add ½ teaspoon soda and ½ teaspoon baking powder per loaf.
Grease pan and pour in batter. Bake at 350 approx 1 hour.
