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1 3/4 c Unsifted all-purpose flour -substitute
1 1/4 c Whole-wheat flour 1/2 c Granulated sugar
1 tb Ground cinnamon 1/2 c Firmly packed light-brown
2 ts Baking powder -sugar
1 ts Baking soda 1/2 c Vegetable oil
1/2 ts Salt 1/2 c Buttermilk
2 c Coarsely grated zucchini 2 ts Vaniba extract
3 lg Eggs or 3/4 C liquid egg
1. Heat oven to 350’F. Lightly grease two 8 1/2 by 4 1/2-inch loaf
pans or coat with nonstick vegetable cooking spray.
2. In a large bowl, combine the flours, cinnamon, baking powder,
baking soda, and salt. Stir in the zucchini.
3. In a small bowl, combine eggs, granulated and brown sugar, oil,
buttermilk, and vanilla. Stir egg mixture into the flour mixture just
until moistened. Spoon the batter into the greased loaf pans.
4. Bake 35 to 40 minutes or until a cake tester inserted in center
comes out clean. Cool breads in pans on wire rack 10 minutes, Remove
breads from pans and cool completely on rack. Wrap breads tightly in
plastic wrap and let them stand overnight before slicing.
Country Living/Sept/92 Scanned & edited by Di Pahl & gg
Yields
2 loaves (24
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