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
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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