This is a fantastic way to use up some that extra Zucchini Squash that's coming up in the garden now. And the great thing about this idea is that you can prepare it now and have it ready for the holidays. This bread; when wrapped properly will freeze very well and makes a great Christmas gift too.
Ingredients
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts
Directions
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutritional Information open nutritional information
Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg
Powered by ESHA Nutrient Databas
To freeze the bread:
Let the loafs cool naturally to room temperature. Then double wrap with saran wrap with foil on the outside. This loaf will keep about three months in the freezer. Just about time for Thanksgiving.
Good eating!
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