Zucchini-honey Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: All-purpose flour,
1 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Salt,
1 tbsp: Ground cinnamon,
1 cup: Chopped pecans,
2 cup: Zucchini, shredded
2: Eggs, slighly beaten
1 1/2 cup: Sugar,
3/4 cup: Honey,
1 cup: Vegetable oil,
2 tsp: Vanilla extract,
Directions:
Combine first 5 ingredents; stir in pecans. Combine zucchini and remaining
ingredients; add to flour mixture, stirring just until dry ingredients are
moistened. Spoon batter into 2 greased and floured 9x5 inch baking
loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick
inserted in center comes out clean. Cool in pan 10 minutes; remove from
pans and let cool on wire racks. Makes 2 loaves. Posted to EAT-L Digest by
Pam & KerryAnn Cobb on Jul 6, 1997
Source from luhu.jp
ingredients; add to flour mixture, stirring just until dry ingredients are
moistened. Spoon batter into 2 greased and floured 9x5 inch baking
loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick
inserted in center comes out clean. Cool in pan 10 minutes; remove from
pans and let cool on wire racks. Makes 2 loaves. Posted to EAT-L Digest by
Pam & KerryAnn Cobb
Source from luhu.jp
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