Zucchini Bread VI

This is a lighter version of zucchini bread. It has a nice lemon flavor and plenty of pecans.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.

Step: 2

In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.

Step: 3

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Per Serving: 312 calories; protein 4.5g; carbohydrates 34.2g; fat 18.1g; cholesterol 46.5mg; sodium 273.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.