Saturday, February 28, 2015

Zucchini Bread

I developed this recipe a few years back. I make it all year long, in the summer I use fresh zucchini and in the winter, frozen zucchini. The bread is loaded with fiber and freezes well.
2/3 cup Oatmeal
2 cups white flour
1 cup whole wheat flour
1/3 cup wheat bran
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 cup broken pecan pieces
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
2 cups grated zucchini (fresh)
I freeze 2 cups of fresh zucchini and when it thaws it measures approximately 1/2 cup after the water has been squeezed out

 In large bowl mix, oatmeal, flours, bran, baking soda, salt, baking powder and pecans.
In small bowl slightly beat 3 eggs:
Add sugar, oil, vanilla and zucchini.  Mix.
Add liquid ingredients to dry ingredients, mix using spoon, do not use mixer.
Don't over mix, stop when all dry ingredients are in incorporated.
Spoon batter into 2 well greased bread pans, I use 1 large and 1 small pan.
Bake 350 degrees for 35-45 minutes. The bread is done when  toothpick comes out clean.
I will post this recipe to these blog parties: