Zucchini Bread - CD Recipes - CookingDistrict.com
Cooking District Recipes

Zucchini Bread

Great use for all your zucchini scraps, a moist delicious muffin or loaf. Freezes well if needed.
Categories: Batters, Breads, Breakfast, Brunch
Primary Method: Quick Bread
Step 1
12 each • Eggs
2 lb 10 oz • Sugar
With a paddle, mix eggs to break up, add in sugar and mix to incorporate into a blended mixture
Step 2
24 fl oz • Vegetable oil
Add in oil and mix to a smooth consistancy
Step 3
3 lb 4 oz • Pastry flour
1 tbsp • Salt
4.5 tsp • Baking soda
1 tbsp • Baking powder
1 tbsp • Cinnamon
Sift all Dry Ingredients, the alternate with Zucchini. Sprinkle some of the flour mixture overt the nuts and dates or raisins to help keep suspended in mixture.
Step 4
1.5 qt • Zucchini • grated
1.5 tbsp • Vanilla extract
mix vanilla with zuchinni. Alternate flour mixture with zucchini mixture.
Step 5
1 lb • Raisins or Dates
1 lb • Walnut pieces
Fold in dried fruits and nuts that have been dusted with some of the flour mixture.

Fill in a greased/ vegetable sprayed pan about 3/4 way up on the side. Bake at 325F until your cake tester comes out clean
Notes

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