Best: Zucchini Loaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Canadian | Breads | 1 | Loaf |
INGREDIENTS
| 5 1/2 | c | All-purpose flour |
| 2 1/4 | c | Whole wheat flour |
| 2 1/2 | c | Natural bran |
| 1 3/4 | c | Skim milk powder |
| 1 1/2 | c | Granulated sugar |
| 2 | T | Baking powder |
| 2 | t | Salt |
| 3 | c | Best: Basic Muffin Mix |
| 1 | c | Pecans, chopped |
| 1/4 | c | Packed brown sugar |
| 1 | T | Cinnamon |
| 1/2 | t | Baking soda |
| 1/4 | t | Ground cloves |
| 1 1/2 | c | Zucchini, coarsely chopped |
| 1 | c | Water |
| 1/3 | c | Vegetable oil |
| 2 | Eggs | |
| 2 | t | Vanilla |
| Icing sugar |
INSTRUCTIONS
Best: Basic Muffin Mix: In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined. [for storage: transfer to airtight container; store in cool, dry place. Stir well before using.] Zucchini Loaf: In large bowl, stir together Best: Basic Muffin Mix, pecans, sugar, cinnamon, baking soda and cloves. In Separate bowl, whisk together zucchini, water, oil, eggs and vanilla; stir into dry ingredients just until moistened. Pour batter into greased 8x4-inch loaf pan; bake in 350F 180C oven for 55-60 minutes or until tester inserted in centre comes out clean. Let cook in pan for 15 minutes; remove bread to rack and let cool completely. Dust with icing sugar. Makes 1 loaf, 16 slices. Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 6526
Calories From Fat: 1471
Total Fat: 170.9g
Cholesterol: 372mg
Sodium: 8410.6mg
Potassium: 2246.3mg
Carbohydrates: 1130.1g
Fiber: 42.9g
Sugar: 366g
Protein: 125.3g