Zucchini Bread

Name: Zucchini Bread
Ingredients: 1¾ cups (435 mL) flour (entirely all-purpose, or up to half whole wheat if you like); 1¾ cups (435 mL) flour (entirely all-purpose, or up to half whole wheat if you like); ¾ cup (185 mL) Candied Lentil Meal; ¾ cup (185 mL) sugar; 1¾ cups (435 mL) flour (entirely all-purpose, or up to half whole wheat if you like); ½ cup (125 mL) milk; ¼ cup (60 mL) canola oil; 2 large eggs; Grated zest of 1 lemon; 1 Tbsp (15 mL) baking powder; ½ tsp (2.5 mL) baking soda; ½ tsp (2.5 mL) ground cinnamon; ¼ tsp (1 mL) salt; 2 cups (500 mL) grated zucchini (about 1 large zucchini); 2 cups (500 mL) grated zucchini (about 1 large zucchini); ½ cup (125 mL) chopped walnuts or pecans; ½ cup (125 mL) chopped walnuts or pecans

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

When zucchini starts taking over the farmers’ markets, its price drops to ridiculous lows. And because we’re both total cheapos, we tend to come home with armloads of them. If you find yourself similarly afflicted, fear not! This bread is packed with nutrients, and smells like heaven while it’s baking. It also freezes well, unlike armloads of fresh zucchini. And neighbours will be far happier to see it on their doorstep.

Ingredients

Bread
Vegetarian

Ingredients

Method