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Enjoy this recipe from Old-Fashioned Country Christmas .
Submitted by: Jeanne Itak from
1-1/2 c. all-purpose flour
1 c. whole-wheat flour
2 t. cinnamon
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
3 eggs
2 c. brown sugar, packed
2 c. zucchini, finely shredded
3/4 c. vegetable oil
2 t. lemon peel, finely shredded
1 t. vanilla extract
1/2 c. chopped walnuts
3/4 c. chocolate chips
Stir together flours, cinnamon, salt, baking soda and baking powder. In a large bowl, beat eggs, brown sugar and zucchini. Add oil, lemon peel and vanilla; mix until well blended. Stir in flour mixture. Gently fold in nuts and chips. Turn into 2 greased and floured loaf pans. Bake at 350 degrees for about 50 minutes, or until wooden pick inserted in center comes out clean. Cool. Store in refrigerator overnight for easy slicing. Makes 2 loaves. Can be made into mini loaf pans if baking time is adjusted. | |
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Stir together flours, cinnamon, salt, baking soda and baking powder. In a large bowl, beat eggs, brown sugar and zucchini. Add oil, lemon peel and vanilla; mix until well blended. Stir in flour mixture. Gently fold in nuts and chips. Turn into 2 greased and floured loaf pans. Bake at 350 degrees for about 50 minutes, or until wooden pick inserted in center comes out clean. Cool. Store in refrigerator overnight for easy slicing. Makes 2 loaves. Can be made into mini loaf pans if baking time is adjusted. |
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