This is an easy recipe to make in the summer when fresh, local zucchini is plentiful.
Yield: 24 Servings
1 cup Oil
2 cups Sugar
1 tsp Vanilla
2 cups well packed Shredded Zucchini
1 1/2 cups White Flour, Unbleached
1 cup Whole Wheat Flour
1/2 tsp Salt
3/4 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Baking Powder
1 1/2 cups Nuts (any kind, chopped)
1 cup semi-sweet chocolate chips (optional)
2 Tbsp Flaxseed
- Preheat oven to 325F degrees.
- In a large bowl, beat eggs, oil, sugar and vanilla together. In a seperate bowl, combine the remaining dry ingredients. Stir the dry ingredients into the wet and fold in the zucchini.
- Pour batter into two greased 9 inch loaf pans. Bake 45-60 minutes or until done.
NUTRITIONAL INFORMATION for 1 Slice (67g):
Calories 260, Calories from Fat 140, Total Fat 15g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 110mg, Total Carbohydrate 30g, Dietary Fiber 2g, Sugars 17g and Protein 4g.
From Bob's Red Mill - whole grain foods for every meal of the day.