How are you all doing? We have been doing great here in the barn and after much coaxing from Pudge and the barn pals I made a new bread from a popular vegetable called zucchini! Pudge found this recipe from the popular food site ‘Taste of Home’ so I decided to give it a try.
Here we go!
2 cups Sugar ( I used splenda/sugar mix 1/2 cup)
1 cup canola oil ( I used light olive oil)
2 teaspoons vanilla extract
3 cups all-purpose flour ( I used whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups of shredded zucchini
1/2 cup chopped walnuts or pecans ( I used black walnuts)
1. Preheat your oven to 350 degrees. Grease two 8×4 inch loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
2. Transfer to prepared pans. Bake until toothpick inserted into center of pans comes out clean. Cool before removing from pans.
3. Serve plain or with your favorite cream cheese, butter or preserves.