Zucchini Harvest Bread

Name: Zucchini Harvest Bread
Ingredients: 3 cups all-purpose flour; 1 1/2 cups sugar; 1/2 cup brown sugar, firmly packed; 3/4 cup butter, softened; 3/4 cup egg substitute; 1 teaspoon salt; 1 teaspoon baking soda; 1 tablespoon cinnamon; 1/4 teaspoon baking powder; 1/4 teaspoon nutmeg; 1/4 teaspoon clove; 1 tablespoon vanilla; 2 cups zucchini, unpeeled and shredded; 1/2 cup walnuts, chopped and toasted

14 ingredients

9 steps

Ingredients

3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed
3/4 cup butter, softened
3/4 cup egg substitute
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 tablespoon vanilla
2 cups zucchini, unpeeled and shredded
1/2 cup walnuts, chopped and toasted

Directions

1

Heat oven to 350 degrees F.
2

In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
3

By hand, stir in zucchini and walnuts.
4

Spread into 2 greased 8 by 4 inch loaf pans.
5

Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
6

Cool for 10 minutes.
7

Remove from pans.
8

Cool completely.
9

Store refrigerated.