Tuesday, April 10, 2012

Zucchini Bread

3/4 cup milk*
2 eggs
3/4 cup sugar*
1/3 cup oil*
1 tsp vanilla extract
2 cups shredded zucchini
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt

Whisk the first 5 ingredients together, then fold in the zucchini.  In a separate bowl, sift the rest of the ingredients.  Combine wet and dry ingredients.  Lightly coat baking dish with coconut oil.  Pour batter in and bake at 350 degrees.  I used a pan for 4 small loaves, so baking time was 30 minutes.  If you use a larger single pan, your baking time will be 45-50 minutes, or until the edges start to pull away from the pan. 

Note:  I used homemade coconut milk (recipe in last months blogs) instead of cow's milk, coconut oil instead of vegetable oil, and only half a cup of sugar. 

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