Zucchini bread - country living
2 loaves (24
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Unsifted all-purpose flour |
| 1¼ | cup | Whole-wheat flour |
| 1 | tablespoon | Ground cinnamon |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | cups | Coarsely grated zucchini |
| 3 | larges | Eggs or 3/4 C liquid egg substitute |
| ½ | cup | Granulated sugar |
| ½ | cup | Firmly packed light-brown sugar |
| ½ | cup | Vegetable oil |
| ½ | cup | Buttermilk |
| 2 | teaspoons | Vaniba extract |
Directions
1. Heat oven to 350'F. Lightly grease two 8½ by 4 ½-inch loaf pans or coat with nonstick vegetable cooking spray.
2. In a large bowl, combine the flours, cinnamon, baking powder, baking soda, and salt. Stir in the zucchini.
3. In a small bowl, combine eggs, granulated and brown sugar, oil, buttermilk, and vanilla. Stir egg mixture into the flour mixture just until moistened. Spoon the batter into the greased loaf pans.
4. Bake 35 to 40 minutes or until a cake tester inserted in center comes out clean. Cool breads in pans on wire rack 10 minutes, Remove breads from pans and cool completely on rack. Wrap breads tightly in plastic wrap and let them stand overnight before slicing.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>