Best: zucchini loaf

Yield: 1 Loaf

Measure Ingredient
5½ cup All-purpose flour
2¼ cup Whole wheat flour
2½ cup Natural bran
1¾ cup Skim milk powder
1½ cup Granulated sugar
2 tablespoons Baking powder
2 teaspoons Salt
3 cups Best: Basic Muffin Mix
1 cup Pecans, chopped
¼ cup Packed brown sugar
1 tablespoon Cinnamon
½ teaspoon Baking soda
¼ teaspoon Ground cloves
1½ cup Zucchini, coarsely chopped
1 cup Water
⅓ cup Vegetable oil
2 \N Eggs
2 teaspoons Vanilla
\N \N Icing sugar
\N 1 loaf, 16 slices.



Best: Basic Muffin Mix:

In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.

[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.] Zucchini Loaf:

In large bowl, stir together Best: Basic Muffin Mix, pecans, sugar, cinnamon, baking soda and cloves. In Separate bowl, whisk together zucchini, water, oil, eggs and vanilla; stir into dry ingredients just until moistened.

Pour batter into greased 8x4-inch loaf pan; bake in 350F 180C oven for 55-60 minutes or until tester inserted in centre comes out clean.

Let cook in pan for 15 minutes; remove bread to rack and let cool completely. Dust with icing sugar. Makes Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen

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