Zucchini Bread III

This is my mom’s recipe. It freezes well for unexpected company.

Step: 1

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.

Step: 2

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

Per Serving: 476 calories; protein 6.8g; carbohydrates 57g; fat 26.6g; cholesterol 46.5mg; sodium 443.6mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s 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 work it yesterday , then finish it off the next day.