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Zucchini Walnut Bread

Summary

Yield
Servings
Sourcehttps://foodtalk.org/content/food-talk-farmers-market-authors
Prep time
Cooking time
Total time

Description

Farmers Market Recipe: Zucchini Walnut Bread

Ingredients

2 cups
whole wheat flour
1 1⁄2 cup
All purpose flour
1 1⁄2 teaspoon
baking soda
1 1⁄2 teaspoon
Salt, optional
1 teaspoon
ground cinnamon
3⁄4 teaspoons
baking powder
4  
Eggs or 1 cup egg substitute
2 cups
sugar
1 cup
canola oil
2 cups
Zucchini, grated
1 cup
raisins
1 cup
Walnuts (chopped)
1 teaspoon
vanilla extract
   
Non-stick spray
   
2 9x5" loaf pans

Instructions

Wash hands and assemble clean equipment. Pre-heat oven to 350°F. Spray the two 9x5” loaf pans with non-stick vegetable spray. Whisk together the whole wheat and white flour, baking soda, salt, cinnamon, and baking powder. In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture, alternately with zucchini, into the egg mixture. Stir in the raisins,
walnuts, and vanilla. Pour batter into the two prepared loaf pans. Bake on lowest oven rack for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto cooling racks to cool completely. Freezes well. Makes 2 loaves.

Comments

Submitted by danny samuel on

I love cooking.Iam very excited prepare this Zucchini Walnut Bread.Thank you so much for this recipe