BLAIR’S ZUCCHINI LOAVES

BLAIR'S ZUCCHINI LOAVES
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  • CourseBrunches & Bread
BLAIR'S ZUCCHINI LOAVES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseBrunches & Bread
Ingredients
  • 3 large eggs lightly beaten
  • cups sugar
  • 3 cups shredded zucchini
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup wheat germ
  • ¼ cup nonfat dry milk
  • 1 teaspoon salt
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1/4 teaspoon cloves
Instructions
  1. Combine first 5 ingredients in a large mixing bowl, stirring well.
  2. Combine flour and next 10 ingredients, stirring well.
  3. Add zucchini mixture, stirring just until blended.
  4. Spoon batter evenly into 2 greased and floured 8 X 4 X 2½ inch loaf pans.
  5. Bake at 350 degrees for 45 minutes, until a toothpick comes out clean. Cool pans on a wire rack 10 minutes, remove from pans and cool completely.
  6. Frosting
  7. 1 cup sifted powdered sugar
  8. ½ teaspoons vanilla extract
  9. 2 Tblsp. milk
  10. 1/4 cup chopped pecans, toasted
  11. Combine powdered sugar, vanilla and milk. Stir until smooth.
  12. Drizzle over loaves and sprinkle with pecans.
Terri's Notes

Makes two loaves that can be frozen, unfrosted, for up to a month.

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