Tanya's zucchini bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -M.CARMAIN1 [Melinda] | ||
| 2 | cups | Sugar |
| 2 | Eggs | |
| ¾ | cup | Oil |
| 1 | teaspoon | Vanilla |
| 3 | cups | Flour |
| ½ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 1 | small | Box vanilla instant pudding |
| ½ | cup | Nuts; optional |
| 2 | cups | Zucchini; grated |
Directions
Mix sugar, eggs, oil and vanilla. Beat 2 minutes. Sift together flour, baking powder, baking soda, salt, cinnamon and dry pudding mix. Mix both mixtures together. Add nuts, if desired, and zucchini. Beat another 3 minutes. Pour into well-greased loaf pans and bake at 350 for 50 minutes.
For Muffins, bake at 400 for 20 to 25 minutes.
Makes 24 muffins or 2 loaves.
My notes: be sure to not to drain off the juice in the bottom of the food processor when you grate the zucchini, otherwise the batter is too stiff. If the batter is still not moist enough, add a bit of water.
POSTED on Genie, 12/1294; Formatted by Elaine Radis; E.RADIS on GEnie; BGMB90B on Prodigy*