Best: Zucchini Loaf

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Title: Best: Zucchini Loaf
Yield: 1 Loaf
Categories: Bread


---------------------------BEST: BASIC MUFFIN MIX---------------------------
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 tb Baking powder
2 ts Salt

-------------------------------ZUCCHINI LOAF-------------------------------
3 c Best: Basic Muffin Mix
1 c Pecans, chopped
1/4 c Packed brown sugar
1 tb Cinnamon
1/2 ts Baking soda
1/4 ts Ground cloves
1 1/2 c Zucchini, coarsely chopped
1 c Water
1/3 c Vegetable oil
2 Eggs
2 ts Vanilla
Icing sugar

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


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