Zucchini Bread
Seriously, I don’t have a zucchini bread recipe here? Okay, I’m rectifying that now since I’m making a few loaves. I love zucchini bread and I’m still trying to find a really good recipe. I have my grandmother’s (which will be posted later), but Jesse is hooked on his moms (which I don’t have). So I’m trying to find one that is mind. What I have right now is the one from the Better Homes & Garden New Cookbook. Although, I did add an extra 1/2 cup of zucchini shreddings since my grandmother’s called for 2 cups and this one only has 1. I also took out the nutmeg, which may or may not be a good thing. I’m not a fan of a lot of nutmeg, so I didn’t want it in there. The original recipe calls for 1/4 tsp. I also use a stone bread pan, so I had to lengthen the time they state in the recipe, so adjust as necessary.
Ingredients:
1-1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1 cup finely shredded zucchini
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans
Directions:
- Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside.
- In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder and salt (and nutmeg); set aside.
- In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts or pecans.
- Spoon batter into the prepared pan. Bake for 55 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight.
Yield: 1 loaf
Nutritional Information: Calories 148; Fat 6g (saturated fat 1g); Cholesterol 13mg; Sodium 83mg; Carbohydrates 22g; Fiber 1g; Protein 2g.
Diabetic Values: Vitamin A 80%; Vitamin C 1%; Calcium 1%; Iron 4%