Best: zucchini loaf
1 Loaf
Quantity | 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 | Eggs | |
2 | teaspoons | Vanilla |
Icing sugar | ||
1 | loaf, 16 slices. |
BEST: BASIC MUFFIN MIX
ZUCCHINI LOAF
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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