Stockbridge Zucchini Loaves
Source of Recipe
Internet
List of Ingredients
3 large eggs, lightly beaten
1 1/2 cups granulated sugar
3 cups shredded zucchini (1 1/2 pounds)
3/4 cup vegetable oil
2 teasthingys vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1/4 cup nonfat dry milk powder
1 teasthingy salt
1 teasthingy baking soda
1 teasthingy baking powder
2 teasthingys ground cinnamon
1/2 teasthingy ground nutmeg
1/4 teasthingy ground cloves
1 cup sifted powdered sugar
1/2 teasthingy vanilla extract
2 tablesthingys milk
1/4 cup chopped pecans, toasted
Recipe
Combine first 5 ingredients in a large mixing bowl, stirring well.
Combine all purpose flour and next 9 ingredients, stirring well. Add
zucchini mixture, stirring just until blended. Sthingy batter evenly
into 2 greased and floured 8x 4 x 2 1/2 loafpans.
Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in
center comes out clean. Cool pans on wire rack 10 minutes; remove
from pans and cool completely on wire rack.
Combine powdered sugar, 1/2 teasthingy vanilla, and milk, stirring
until smooth. Drizzle evenly over loaves; sprinkle with pecans.
Yield: 2 loaves.
**(These loaves may be frozen up to one month; drizzle with glaze
after thawing.)
|
|
member logon
