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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. shredded zucchini (3 medium)
4 c. flour
1 c. plus 2 T. sugar, divided
1/2 c. chopped toasted walnuts
1/4 c. brown sugar
5 tsp. baking powder
1 T. lemon zest
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. skim milk
6 T. oil
2 tsp. vanilla
2 eggs
Directions:
Directions:
Preheat oven to 350F.
Press zucchini on several layers of paper towels to squeeze out almost all of the moisture. Set aside.
Combine flour, 1 c. sugar and next 7 ingredients (walnuts through nutmeg) in a large bowl and make a well.
Combine milk, oil, vanilla and eggs., whisk. Add zucchini and stir. Add to flour mixture and stir until just moist. Divide evenly between 2 8 X 4 greased loaf pans. Sprinkle with 1 T. sugar.
Bake 1 hour 10 minutes.
Cool in pans 10 minutes and turn out to cool further.
Number Of Servings:
Number Of Servings:
2 8 X 4 loaves
Personal Notes:
Personal Notes:
This is lower in fat than many recipes for zucchini bread and very tasty and moist.

 

 

 

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