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Friday, 9 March 2012


Looking for clever, easy recipes.  Whip up a batch of zucchini bread.  My grandson loves it with a glass of milk.  You can freeze it or wrap it tightly and put in the refrigerator up to 2 weeks.  I make mine with walnuts, but if you're not comfortable giving chopped walnuts to your little one leave them out.  I love indulging on the bread myself with a nice hot cup of coffee. 

Planting my own zucchini has been rewarding.  I blanched and froze several quarts this summer, and I love being able to whip up a fresh batch during the winter.  It tastes a good today as it did this summer. 
  • 1 cup finely chopped walnuts
  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 1/2 cups of all purpose flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 tsp. baking powder
  • 2 cups grated zucchini
  • 1 tsp. vanilla extract

Whisk flour, baking soda, salt, cinnamon and baking powder.  In a large bowl, beat eggs.  Gradually beat in sugar, than oil.  Add flour mixture, alternating with zucchini into egg mixture.  Stir in walnuts and vanilla.  Pour into two greased lightly floured loaf pans.  Bake on lowest rack at 350 for 55 minutes.  Let cool for 10 minutes. 

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