this is a very moist, fragrant and healthy bread recipe i clipped out of a magazine... sorry do not recall which one. It is whipped up in no time and will keep very well in a tin or you can even freeze it!
You could also frost it with a cream cheese frosting or chocolate glaze. I like it plain as it is and maybe a bit of butter and honey on it of a bit of jam.... This recipe makes also very nice Muffins!!!
As a change you could add some orange peel or chocolate morsels or anything that you can imagine and like in this sort of recipe. Alissa
1 C. sugar
1 C. oil (or 1/2 cup applesauce - 1/2 cup oil)
1 vanilla bean
8 oz. cream cheese
2 C. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1 C. chopped walnuts (or pecans)
2 C. shredded zucchini
Heat oven to 350. Grease and flour two 9x5 pans or seven 5x3 pans.
In large bowl beat eggs, sugar, oil and vanilla until smooth. Beat in cream cheese.In a large bowl, whisk flour, baking soda, baking powder, cinnamon,salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pan. Bake at 350 for 60 mins. for the large size, or 35 minutes for the smaller loaves or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 mins. on a wire rack. Turn out of pans and allow to cool completely.