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 sugarCan use alternative sweetener
1 cup unpeeled zucchiniWash, trim and finely shred.
1/4 cup oil
1 egg Can use egg substitute
1/2 cup chopped nuts(optional)
For gluten free (GF): Use GF all purpose flour and GF baking powder. Check all ingredients to ensure they are gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
2In another mixing bowl combine sugar, zucchini, oil, and egg. Mix well.
3Add flour mixture and stir just till combined.   Stir in nuts.
4Pour batter into a greased 8 X 4 X 2 inch loaf pan.
5Bake in a 350 degree F oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
6Cool 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

Jacqueline Larson M.S., R.D.N. and Associates