We packed even more zucchini into Mom's wonderfully moist and flavorful bread. Could there be a better way to eat your veggies?
Ingredients
- ½ cups all-purpose flour: 1 piece
- ½ cups white whole wheat flour: 1 piece
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 1 tsp
- ground cinnamon: 3 tsp
- eggs: 3 piece
- low-fat milk: 0.5 cup
- vegetable oil: 0.5 cup
- ½ cups white sugar: 1 piece
- vanilla extract: 3 tsp
- zucchini: 3 cups (grated)
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
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Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
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Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
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Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
