Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 i like the sound of that! thanks. think i'll try that this weekend. ________________________________ AJ <coolcook Monday, October 27, 2008 4:15:43 PM Spiced Zucchini Walnut Bread Spiced Zucchini Walnut Bread 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground allspice 1/2 teaspoon baking powder 2 1/2 cups sugar 1 1/2 cups vegetable oil 3 large eggs 1 tablespoon vanilla extract 2 teaspoons grated lemon peel 2 cups coarsely-grated zucchini = (from about 2 medium) 1 cup walnuts, toasted, coarsely chopped Preheat oven to 325 degrees. Butter and flour two 8- by 4- by 2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature. ) Makes 2 loaves. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 Spiced Zucchini Walnut Bread 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground allspice 1/2 teaspoon baking powder 2 1/2 cups sugar 1 1/2 cups vegetable oil 3 large eggs 1 tablespoon vanilla extract 2 teaspoons grated lemon peel 2 cups coarsely-grated zucchini = (from about 2 medium) 1 cup walnuts, toasted, coarsely chopped Preheat oven to 325 degrees. Butter and flour two 8- by 4- by 2 1/2-inch metal loaf pans. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.) Makes 2 loaves. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2008 Report Share Posted October 27, 2008 That sounds so delicious! Especially in this cold weather. Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
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