Zucchini Bread

 

Ingredients

PREP: 15 min; BAKE: 1 hr Makes 2 loaves, 24 slices each

3 cups shredded zucchini (3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 large eggs

3 cups all-purpose* or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/ 2 teaspoon ground cloves

1 /2 teaspoon baking powder

1 /2 cup coarsely chopped nuts

1 / 2 cup raisins, if desired

 

Instructions

Move oven rack to low position so that tops of pans will be in centre of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x S x 3 inches, with shortening. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 8-inch loaves  for 1 hour, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

*If using self-rising flour, omit baking soda, salt and baking powder.

 

Nutritional facts

1 SLICE:

Calories 95 (Calories from Fat 35)

Fat 4g (Saturated 1g)

Cholesterol 20mg

Sodium 110mg

Carbohydrate 14g (Dietary Fibre 0g)

Protein 1g

 

 

CRANBERRY BREAD: Substitute fresh or frozen (thawed and drained) cranberries for the zucchini. Add 1/2 cup milk with the oil. Add 2 teaspoons grated lemon or orange peel with the vanilla. Omit cinnamon, cloves and raisins. Bake 60 to 70 minutes.

PUMPKIN BREAD: Substitute 1 can (16 ounces) pumpkin for the zucchini.