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This is a great recipe for the abundance of fresh zucchini during the summer. I like to double the recipe, bake in smaller loaves and freeze the extra so I always have it on hand. It is so good warmed or toasted for breakfast or a snack.


2 lg.          Eggs

3/4 c.        Sugar

1/2 c.        Oil, olive, canola or coconut(melted&cooled)

1-2 T.        Water

1 t.            Vanilla extract

1 med.      Shredded zucchini - about 1 cup

                 squeezed dry           

1 1/3 c.     T.G.I.G.F! Mix

1 1/8 t.      Baking soda

1 1/8 t.      Baking powder

1 t.            Cinnamon

1/4 t.         Salt

1/2 c.        Walnuts or pecans, if desired

directions


Preheat oven to 350 degrees. Grease bottom only of a 9" x 5" loaf pan or 3 mini loaf pans. In a large mixing bowl blend on medium: eggs, sugar, oil, vanilla and water (add one T. first then after adding all ingredients, including dry add the other T. of water if batter seems to thick).  After shredding zucchini, place between 2 paper towels and squeeze to remove as much water as possible, mix zucchini with wet ingredients. In a small bowl combine T.G.I.G.F! mix, baking soda, baking powder, cinnamon and salt. Slowly add dry ingredients to wet ingredients and mix on low until fully incorporated. This is when the additional T. of water can be added, if needed. Stir in nuts if desired. Pour batter into greased pan and bake in preheated 335 degree oven 40-45 minutes for large loaf or 25-35 minutes for mini loaves until toothpick inserted in center comes out clean. Sprinkle with cinnamon sugar while warm, if desired.

Zucchini bread

makes one 9" loaf or three mini loaves