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Ingredients: |
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3 large eggs, lightly
beaten |
1 teaspoon baking soda |
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1 1/2 cups granulated
sugar |
1 teaspoon baking powder |
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3 cups shredded zucchini
(1 1/2 lbs) |
2 teaspoons ground
cinnamon |
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3/4 cup vegetable oil |
1/2 teaspoon ground
nutmeg |
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2 teaspoons vanilla
extract |
1/4 teaspoon ground
cloves |
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2 cups all-purpose flour |
1 cup sifted powdered
sugar |
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1 cup whole wheat flour |
1/2 teaspoon vanilla
extract |
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1/2 cup wheat germ |
2 tablespoons milk |
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1/4 cup nonfat dry milk
powder |
1/4 cup chopped pecans,
toasted |
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1 teaspoon salt |
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Baking
Instructions: |
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Combine
first 5 ingredients in a large mixing bowl, stirring well.
Combine all purpose flour and next 9 ingredients, stirring
well.
Add zucchini mixture, stirring just until blended. Spoon
batter evenly into 2 greased and floured 8 x 4 x 2 1/2 loaf
pans. Bake at 350 for 45 to 50 minutes or until a wooden
pick inserted in center comes out clean. Cool pans on
wire rack 10 minutes; remove from pans and cool completely on
wire rack.
Combine powdered sugar, 1/2 teaspoon vanilla, and milk,
stirring until smooth. Drizzle evenly over loaves;
sprinkle with pecans. Yield: 2 loaves.
** These loaves may be frozen up to one month; drizzle with
glaze after thawing. **
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