Don't let anything from an overflowing garden of zucchini go to waste. Bake some loaves to enjoy with fruit for dessert, a quick snack or even breakfast on the run.
- Portion size 16 servings
- Credits : © CanadianLiving.com
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 egg
- 3/4 cups packed brown sugar
- 1/2 cup each vegetable oil
- 1/2 cup each milk
- 2 teaspoons vanilla
- 1 1/2 cup grated (unpeeled) zucchini
- 1/2 cup chopped walnut (optional)
In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients; stir just until combined. Scrape into greased 8- x 4-inch (1.5 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.