Zucchini Nut Bread
While not exactly a truly guilt-free dessert, this Zucchini Nut Bread at least makes you think you're doing your diet some good by getting in some vegetables. This is an extremely moist and tasty bread that my mother used to make when I was little. My dad had a patient who used to bring us fresh vegetables throughout the summer. Giant tomatoes, luscious cucumbers and zucchini the size of baseball bats. We had to do something with them!
My mother used her Cuisinart food processor to chop the zucchini. (Lucky for me. Otherwise I'd have been sick of zucchini in no time at all). If you don't need the "industrial size" food processor, try something like this mini food processor from KitchenEtc.com.
Ingredients
| 3 | eggs |
| 1 1/4 cup | sugar |
| 1 cup | oil |
| 1 Tbsp | vanilla extract |
| 2 cups | grated zucchini |
| 2 cups | flour |
| 2 Tbsp | cinnamon |
| 2 tsp | baking soda |
| 1 tsp | salt |
| 1/4 tsp | baking powder |
| 1 1/2 cups | chopped walnuts |
Preheat oven to 350 degrees.
Grease and flour two 9"x5"x3" pans
Beat together eggs, sugar, oil and vanilla.
Add zucchini.
Combine flour, cinnamon, baking soda, salt and baking powder.
Stir in nuts.
Pour into greased 9x5x3 pans.
Bake at 350 for 1 hour.
Makes 2 loaves.
