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Zucchini -Oatmeal Bread
Ingredients:
2 c. flour
1 c. quick cooking oats, uncooked
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
3/4 tsp. cinnamon
3 eggs
3/4 c. vegetable oil
1 tsp. vanilla
3 c. zucchini, shredded
1 c. chopped walnuts
2 c. flour
1 c. quick cooking oats, uncooked
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
3/4 tsp. cinnamon
3 eggs
3/4 c. vegetable oil
1 tsp. vanilla
3 c. zucchini, shredded
1 c. chopped walnuts
Directions:
Combine first 8 ingredients in a large mixing bowl; make a well in center of mixture. Set aside. Combine eggs, oil and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to dry ingredients, stirring just until moistened. Spoon batter into a greased 9x5x3" loaf pan. Bake at 350 for 1 hour and 15 minutes or until tests done. Cool in pan on a wire rack 10 minutes. Remove bread from pan, and let cool completely on wire rack.
Combine first 8 ingredients in a large mixing bowl; make a well in center of mixture. Set aside. Combine eggs, oil and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to dry ingredients, stirring just until moistened. Spoon batter into a greased 9x5x3" loaf pan. Bake at 350 for 1 hour and 15 minutes or until tests done. Cool in pan on a wire rack 10 minutes. Remove bread from pan, and let cool completely on wire rack.
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