Zucchini Bread
Portion Size:
Ingredients: Yields:
| Ingredients | Notes: |
| 1 1/2 cup flour | |
| 1 teaspoon cinnamon | (optional) |
| 1/4 teaspoon baking powder | |
| 1/2 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon nutmeg | (optional) |
| 1 cup sugar | Can use alternative sweetener |
| 1 cup unpeeled zucchini | Wash, trim and finely shred. |
| 1/4 cup oil | |
| 1 egg | Can use egg substitute |
| 1/2 cup chopped nuts | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. | |
| 2 | In another mixing bowl combine sugar, zucchini, oil, and egg. Mix well. | |
| 3 | Add flour mixture and stir just till combined. Stir in nuts. | |
| 4 | Pour batter into a greased 8 X 4 X 2 inch loaf pan. | |
| 5 | Bake in a 350 degree F oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. | |
| 6 | Cool for 10 minutes on a wire rack. Remove from the pan. Slice and serve. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
