October 14, 2005, Newsletter Issue #251: Bread
Tip of the Week
Zucchini Bread
2 medium zucchini
3 cups unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
1-1/2 tsp. cinnamon
1 tsp. salt
3 eggs
3 tsp. vanilla
1 cup oil
1-1/2 cups sugar
1 cup chopped nuts
Bake at 325 degrees F for 1 hour and 20 minutes
Grease 2 loaf pans
Grate the zucchini, do not peel them first. In a bowl, combine flour, baking soda, baking powder, cinnamon and salt. Stir to blend.
In a seperate bowl, beat the eggs lightly, add the vanilla, oil and sugar, mix thoroughly.
Add the flour mixture to the egg mixture. Mix at low speed till moist, and then beat till well blended.
Stir in the Zucchini and the nuts. Measure 2-1/2 cups batter into each prepared pan. Bake as listed above, and let the bread cool in the pans before inverting.
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