Saturday, September 4, 2010

Zucchini Loaf

Did you SEE the size of that zucchini?!  So, of course, I had to make more than just a cake. And again, I have nothing to compare it to. 

I still have enough zucchini left to make something else. Hmmm ...

Zucchini Loaf
  • 2 cups flour 
  • 1 tbsp baking powder 
  • 1 tsp cinnamon 
  • 1/2 tsp salt 
  • 1/4 tsp nutmeg 
  • 1 egg 
  • 3/4 cup packed brown sugar 
  • 1/2 cup vegetable oil 
  • 1/2 cup milk 
  • 2 tsp vanilla 
  • 1-1/2 cups grated unpeeled zucchini unpeeled 
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350°F.
  2. Stir together flour, baking powder, cinnamon, salt and nutmeg.
  3. In a separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients and stir just until combined. 
  4. Scrape into a prepared 8- x 4-inch loaf pan.
  5. Bake for 1 hour or until toothpick inserted in centre comes out clean.
  6. Let cool in pan on rack for 10 minutes. Turn out onto rack and let cool completely. 
Heather's Special Variation: I was out of milk so I used chocolate milk instead and I sprinkled some chopped walnuts on top of the batter just to make it pretty.


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