Join Date: May 2002
Location: In a fuzz, on the Edge
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I got this one off the book "Healthy Life Kitchen" and really liked it. It's more like a sweet bread, we eat it for tea time with a nice cup of tea. I also tried to make it egg-free by sub the eggs with bananas ( 1 egg sub 1/2 mashed banana), and it turned out fine too.
1 cup oil
1 1/2 cups Sucanat
1 tsp vanilla extract
2 cups grated, unpeeled raw zucchini
2 cups unbleached all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp grd cinnamon
1/2 tsp grd cloves
Preheat oven to 350F. Butter a 9 by 5-inch loaf pan.
Beat eggs, oil, Sucanat, n vanilla until light n thick. Fold grated zucchini into oil mixture.
Sift dry ingreds together. Stir into zucchini mixture until just blended.
Pour into buttered loaf pan. Bake on middle rack of oven for 1 hr 15 mins, or until a cake tester inserted in the center comes out clean.
Cool slightly, remove from pan, and cool completely on a rack.