Zucchini bread - country living

2 loaves (24

Ingredients

Quantity Ingredient
cup Unsifted all-purpose flour
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>

Related recipes