Zucchini Bread II
Moist, slightly heavier than normal zucchini bread.
INGRIDIENT
DIRECTION
Step: 1
In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Step: 2
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
NUTRITION FACT
Per Serving: 213 calories; protein 3g; carbohydrates 30.4g; fat 9.3g; cholesterol 23.3mg; sodium 194.5mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.
