MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zucchini Bread
Categories: Breads, Squash, Herbs, Nuts
Yield: 16 Servings

1 1/2 c All-purpose flour
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Baking powder
1/4 ts Ground nutmeg
1 lg Egg; beaten
1 c Sugar
1 c Fine shredded, unpeeled
- zucchini
1/4 c Oil
1/2 c Chopped walnuts or pecans;
- toasted

Set oven to 350+|F/175+|C.

Grease the bottom and 1/2" up sides of an 8" x 4" x 2"
loaf pan; set aside. In a medium bowl combine the flour,
cinnamon, baking soda, salt, baking powder, and nutmeg.
Make a well in center of flour mixture; set aside.

In another medium bowl combine egg, sugar, shredded
zucchini, and oil. Add zucchini mixture all at once to
flour mixture. Stir just until moistened (batter should
be lumpy). Fold in nuts. Spoon batter into prepared pan.

Bake for 50 to 55 minutes or until a wooden toothpick
inserted near center comes out clean. Cool in pan on a
wire rack for 10 minutes. Remove from pan. Cool
completely on a wire rack. Wrap and store overnight
before slicing.

APPLE BREAD: Prepare as above, except substitute 1-1/2
cups finely shredded, peeled apple for the shredded
zucchini.

Makes: 1 loaf (16 slices)

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

MMMMM

... The produce manager is as important to my health as my doctor.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)