Saturday, October 18, 2008

Bake it: Zucchini Bread

Bake it: Zucchini Bread
from the Mini Gifts Episode of Creative Juice

1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon peel
1 cup, packed, shredded zucchini (approximately 4 small zucchini)
1/2 cup chopped walnuts

1. Grease and flour two 5-3/4" x 3" x 2" loaf pans and set aside. Steps:

2. In a large mixing bowl, stir together flour, ginger, baking powder, salt, and sugar. Add oil, eggs, lemon juice and peel, shredded zucchini and chopped walnuts. Stir to blend; don't over-mix.

3. Spoon batter into the prepared loaf pans, filling each about three-fourths of the way full. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted into the center of the loaf comes out clean.

4. Cool the zucchini bread in the pans on a wire rack for 10 minutes, then turn out the loaves and let them cool completely on the rack.

5. Slip each of the cooled loaves into a cello bag and wrap with a sleeve of natural-fiber paper or kraft paper. Use hole punches, raffia, tags or beads to embellish. Include the recipe for a gift that can keep on giving.

1 comment:

  1. Cathie,

    Thanks for this recipe. It looks like it would be super easy to make and super Healthy too. I can not wait to try it!


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