Beat eggs until frothy.
Beat in sugars, oil and vanilla. Continue beating until thick.
Stir in loosely packed bananas (or zucchini) and flour, sifted with cinnamon, soda, salt and baking powder.
Fold in nuts.
Pour into 2 oiled and floured 8 x 4 1/2 x 3-inch loaf pans.
Bake in preheated 350\u00b0 oven for 1 hour.
Glass loaf pans are preferred.
(If you reduce heat the last 10 to 15 minutes to 325\u00b0, the loaves won't burn on top.)
ottom of a 9x5-inch loaf pan.
In a mixing
d line a 9x5 inch loaf pan with parchment paper.
Beat eggs until light and fluffy.
Add sugar and beat until blended.
Stir in oil, vanilla, zucchini, and pineapple.
Sift dry ingredients and stir into egg mixture along with nuts.
Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
**Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.
Lightly grease two 9X5 inch loaf pans, or 24 muffin tins
5 x 3 inch loaf pan or any other bread
ne 9 x 5-inch loaf pans; dust with flour,
ne 9 x 5 inch loaf pans. OR, one 12-cup
5 1/2-inch loaf pan or three 5 3
Preheat oven to 350\u00b0.
Grease 8 x 4 x 2 1/2-inch loaf pan; set aside.
Combine flour, baking powder, cinnamon and nutmeg; set aside.
In large bowl, beat brown sugar with oil until smooth.
Add eggs, one at a time until blended.
Add milk; beat about 2 minutes. Mix in 1/3 of the flour mixture and then 1/2 of carrots and 1/2 of zucchini.
Repeat, ending with flour, mixing until just combined. Pour into pan and bake for 45 to 50 minutes.
Allow to cool in pan for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs, oil, sugar, and vanilla together until thick.
Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
eheat oven to 400\u00b0F for muffins, mini loaves and
Cream well oleo and sugar.
Add eggs, vanilla, grated zucchini, milk and chopped nuts.
Sift together flour, cocoa, salt, baking powder, cinnamon and baking soda.
Mix all ingredients together.
Pour into greased loaf pans (2).
Bake at 350\u00b0 for 1 hour.
Frost with cream cheese frosting.
Beat eggs, sugar and salad oil until creamy.
Add the grated zucchini.
Beat again, then add all remaining ingredients at the same time.
Beat until real smooth.
Grease two loaf pans.
Bake at 350\u00b0 for one hour.
Preheat oven to 350\u00b0F.
Cook spinach according to package instructions. Drain; add nutmeg.
Slice Zucchini.
Grate Parmesan and Swiss (amounts in recipe for grated cheese).
Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
mixture. Bake for 20 minutes.
o 350F, spray 2 8x4 loaf pans with non-stick spray
ith water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce
pples (peeled and cored), 1 zucchini (peeled, topped and tailed) and
Mix flour, cinnamon, baking soda, salt, nutmeg and baking powder.
In another bowl, beat sugar, shredded zucchini and egg. Add oil and lemon peel.
Mix well.
Stir flour mixture into zucchini mixture.
Fold in nuts.
Put batter in a greased 8 x 4 x 2-inch loaf pan and bake at 350\u00b0 for 55 to 60 minutes.
This is one of those \"everything but the kitchen sink\" recipes.
In other words, the base recipe is for meat loaf with vegetables and cheese filling.
Use whatever combination of vegetables, cheeses and spices you prefer.
This recipe is adaptable to most every diet plan and delicious too!!