Zucchini Loaf
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.
Servings: 1 loaf, 16 slices
Ingredients:
-
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) nutmeg
1 egg
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) each vegetable oil and milk
2 tsp (10 mL) vanilla
1-1/2 cups (375 mL) grated (unpeeled) zucchini
1/2 cup (125 mL) chopped walnuts (optional)
Preparation:
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.
Source
© CanadianLiving.com
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