A Tasty Way to Bake With Your Veggies

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replying the story in its archived form does not constitute a re-publiccation of the story.

Adding fruits and vegetables to baked goods isn't a new concept. Banana bread makes for a tasty breakfast, and nothing satisfies my taste buds like a moist piece of carrot cake with cream cheese icing. But what takes the cake (pun intended) is one of my favorite easy recipes of all time for zucchini bread. Once you get all those ingredients assembled, the actual baking part of the recipe is pretty easy, and the bread makes for a tasty breakfast, snack or dessert.

ZUCCHINI BREAD

Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 3 tsp. vanilla
• 3 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. baking powder
• 2 cups shredded zucchini

Directions:

1. Combine eggs, oil, sugar and vanilla in a large bowl. Mix thoroughly.
2. Sift the flour, salt, baking toda ,cinnamon, pumpkin pie spice and baking soda into the oil mixture.
3. Next, stir in your zucchini.
4. Grease two loaf pans and evenly pour your batter/dough into each one.
5. Bake for 45 minutes to 1 hour at 325 degrees.

Chef's secrets: If you don't have pumpkin pie spice readily available, you can substitute 1/2 tsp. cloves and 1/4 tsp. nutmeg. To check doneness, stick a toothpick into the center of one of the loaves. If it comes out clean, your zucchini bread is done.