Hey gang,
I am Thankful to Alice, emailing me to re read this following recipe on
Zucchini Bread that I posted the other day, on the list when some one had ask
for a recipe on Zucchini Bread. I am so sorry, I had said it was a diabetic
recipe, since, I was given it from a friend, here in town, that is a diabetic
and never bakes anything with real sugar. She substitutes splinda instead of
sugar. She had made this and brought it to a meeting we went too, and, I
thought it was splenda that she must be calling sugar. It is not. This is
made with the real sugar. She use to make it before she became diabetic. I re
post it below. But it is really good for those like myself that can have
sugar. Sorry for that mistake. I will see if I do have one that has no real
sugar in it. smile
Katie
Zucchini Bread
Ingredients:
3 C flour
1 ½ C sugar
1t cinnamon
1 t salt
1 t baking powder
3/4 t baking soda
2 C shredded unpeeled zucchini
1 C oil
3 eggs
Optional:
1 CD chopped nuts
1 C raisins
Directions:
Preheat oven to 350 degrees
In large bowl stir together flour, sugar, cinnamon, salt, baking powder, baking
soda, and zucchini (add options).
In another bowl, beat eggs and oil. Pour over flour mixture and stir until
moistened.
Pour into 2 greased loaf pans and bake for approximately 1 hour. Inserted
toothpick should come out clean.
Cool on wire rack for 10 minutes before removing from pans. Allow loaves to
cool completely before wrapping in aluminum foil. Store in refrigerator or
freeze for later use.
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