Post by marlaoh on Apr 12, 2004 7:15:45 GMT -6
Wheaty Zucchini Bread
400° F; 55 minutes to 1 hour
2 eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1 ½ teaspoons vanilla
1 cup coarsely shredded, unpared zucchini
1 ½ cups all-purpose flour
¼ cup graham flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
½ cup finely chopped walnuts
Water the pot (15 minutes). Pat dry and grease inside surfaces. Beat eggs in large mixing bowl until blended. Add oil, sugars and vanilla; beat until thick and light. Stir in zucchini. Mix flours, baking soda, salt and baking powder; add to zucchini mixture and mix just until blended. Fold in walnuts. Spread batter in baker. Place baker in cold oven. Set at 400° F. Bake until wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let baker stand on wire rack 10 minutes. Remove bread from cooker; cool on rack. Cut into thin slices.
400° F; 55 minutes to 1 hour
2 eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
1 ½ teaspoons vanilla
1 cup coarsely shredded, unpared zucchini
1 ½ cups all-purpose flour
¼ cup graham flour
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
½ cup finely chopped walnuts
Water the pot (15 minutes). Pat dry and grease inside surfaces. Beat eggs in large mixing bowl until blended. Add oil, sugars and vanilla; beat until thick and light. Stir in zucchini. Mix flours, baking soda, salt and baking powder; add to zucchini mixture and mix just until blended. Fold in walnuts. Spread batter in baker. Place baker in cold oven. Set at 400° F. Bake until wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let baker stand on wire rack 10 minutes. Remove bread from cooker; cool on rack. Cut into thin slices.