Zucchini Nut Loaf
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
zucchini
shredded |
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
zucchini
shredded |
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
pecans
|
|
Directions
In a bowl, beat sugar, zucchini and egg. Add oil and mix well. Pour this over the other ingredients and mix well.
Gently fold in the nuts and raisins. Turn into greased loaf pans. Bake at 325 degrees for 35 to 50 minutes. Makes 2 loaves
