Moist and tasty: making this bread is the perfect way to do away with your excess zucchini produce from the garden.
for two loaves:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
0.75 cup vegetable oil
0.75 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
3-4 cups grated zucchini
1 cup chopped walnuts
Butter and flour two 9x5 loaf pans. Preheat the oven to 325F.
Mix the wet ingredients, except the zucchini.
In a separate bowl mix the dry ingredients, except the walnuts.
Blend together and beat well. Add in the zucchini and the chopped nuts. Pour into the two shapes. Bake for 50-60 minutes, until toothpick inserted at the center comes out clean.
Remove from pan and cool on cookie racks. Freeze individually wrapped slices.
Splenda is safe. Guess who funded the study.
8 hours ago