Best: Zucchini Loaf Recipe

Best: Zucchini Loaf Recipe

Yield: 1 Loaf
Recipe by luhu.jp

Ingredients:

BEST: BASIC MUFFIN MIX
5 1/2 cup: All-purpose flour,
2 1/4 cup: Whole wheat flour,
2 1/2 cup: Natural bran,
1 3/4 cup: Skim milk powder,
1 1/2 cup: Granulated sugar,
2 tbsp: Baking powder,
2 tsp: Salt,

ZUCCHINI LOAF
3 cup: Best: Basic Muffin Mix,
1 cup: Pecans, chopped
1/4 cup: Packed brown sugar,
1 tbsp: Cinnamon,
1/2 tsp: Baking soda,
1/4 tsp: Ground cloves,
1 1/2 cup: Zucchini, coarsely chopped
1 cup: Water,
1/3 cup: Vegetable oil,
2: Eggs,
2 tsp: Vanilla,
Icing sugar,

Directions:

Best: Basic Muffin Mix:

In large bowl, stir together all-purpose and whole wheat flours,
bran, milk powder, sugar, baking powder and salt until combined.

[for storage: transfer to airtight container; store in cool, dry
place. Stir well before using.]

Zucchini Loaf:

In large bowl, stir together Best: Basic Muffin Mix, pecans, sugar,
cinnamon, baking soda and cloves. In Separate bowl, whisk together
zucchini, water, oil, eggs and vanilla; stir into dry ingredients just
until moistened.

Pour batter into greased 8x4-inch loaf pan; bake in 350F 180C oven for
55-60 minutes or until tester inserted in centre comes out clean.

Let cook in pan for 15 minutes; remove bread to rack and let cool
completely. Dust with icing sugar. Makes
1 loaf, 16 slices.

Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] PA_Meadows@msn.com


Source from luhu.jp