|EVERY FEW MINUTES|
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|BEST EVER ZUCCHINI BREAD|
1 1/4 c. oil
1 1/2 c. sugar
1 tsp. vanilla
2 c. grated unpeeled raw zucchini
2 c. unbleached flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1 c. chopped walnuts
Beat eggs, oil, sugar and vanilla until light and thick. Fold in zucchini. Sift dry ingredients together until just blended. Fold in walnuts. Pour batter into buttered loaf pan.
Bake at 350°F on middle rack 1 hour 15 minutes or until done.
Yield: 1 large loaf, 9x5-inch pan, and 1 mini loaf, 3x7-inch. Smaller loaf is done in about 30 minutes.
COOKS NOTE: Original recipe called for 1 tsp. cloves, but we prefer 1/4-1/2 tsp.
Nutrition (per serving - 1/14th of recipe): 393 calories, 26g total fat, 45.3mg cholesterol, 398.6mg sodium, 119.1mg potassium, 37.2g carbohydrates, 1.4g fiber, 22.1g sugar, 4.7g protein, 90.4IU Vitamin A, 1.5mg iron, 3.2mg Vitamin C, 3.8IU Vitamin D, 3.5g saturated fat, 6.2g polyunsaturated fat.1
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