Zucchini Bread
Delicious and so easy to make...I make two versions each time..one with nuts and without nuts. The kids really enjoy it with their egg whites in the morning or for snack.
Yield
10 servingsPrep
20 minCook
20 minReady
60Ingredients
2 cups all purpose flour
1 cup sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup shredded unpeeled zucchini
1/3 cup Carnation evaporated milk (undiluted)
1/3 cup water
3 tbsp. vegetable oil (or melted butter)
1 1/2 tsp. pure vanilla
1/2 tsp. pure almond extract (optional)
1/2 cup shredded almonds*
Ingredients
2 cups all purpose flour
1 cup sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup shredded unpeeled zucchini
1/3 cup Carnation evaporated milk (undiluted)
1/3 cup water
3 tbsp. vegetable oil (or melted butter)
1 1/2 tsp. pure vanilla
1/2 tsp. pure almond extract (optional)
1/2 cup shredded almonds*
Directions
Preheat oven to 325°F. Grease a 9x5-inch loaf pan. Lightly dust with flour and tap out any excess.
In a large bowl, combine flour, sugar, cinnamon, baking powder and salt.
In a separate bowl, beat eggs until foamy. Add grated zucchini, milk, water, oil or melted butter and vanilla.
Pour liquid ingredients into the dry mixture and stir well using a wooden spoon, mixing just until blended. Transfer batter to prepared loaf pan and spread evenly.
Bake until a toothpick inserted in the center comes out clean (about 60 to 70 minutes).
*Variation: Use chopped walnuts, pecans, shelled pistachios or macadamia nuts instead of almonds. Or semi-sweet or white chocolate morsels, butterscotch or peanut butter chips can be added (up to 1 cup).
