Zucchini Bread
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | Eating on a Budget Breads |
Description
This low-fat quickbread is a great way to use the seasonal abundance of zucchini. Loaves can be well-wrapped and frozen for winter eating.
Ingredients
| 2 | Teaspoon | vanilla extract |
| 3 | eggs | |
| 1 | Cup | cane sugar |
| 3⁄4 | Cup | applesauce |
| 3 | Cup | flour |
| 1 | Tablespoon | baking soda |
| 1 | Tablespoon | cinnamon |
| 2 | Teaspoon | nutmeg |
| 1 | Teaspoon | baking powder |
| 2 | Cup | zucchini (grated) |
Instructions
Preheat oven to 350. Stir first five ingredients together. Add dry ingredients and stir well. Pour batter into 9x9 (greased and floured) baking pan. Bake for 50-60 minutes or until bread tests done with a toothpick.
Export to:- Printer-friendly version
- Plain Text
