Zucchini Bread
Rudi Lechner's Zucchini Bread
Nutrition Facts
24
252.07
110.62
12.83g
19.74%
3.29g
16.46%
36.11mg
12.04%
135.66mg
5.65%
33.05g
11.02%
0.46g
1.83%
20.03g
2.76g
5.52%
6.14%
1.89%
1.91%
7.25%
0.34%
0.08%
5%
4.75%
4%
2.25%
5%
1.33%
Bread
- 1 1/2 c Zucchini Squash, shredded
- 1 3/4 c Sugar
- 3 Eggs
- 1 c Vegetable Oil
- 1 tsp Vanilla
- 1 tsp Lemon Juice
- 3 c Flour
- 2 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 c Chocolate Chips
Preheat oven to 350°F.
Egg wash: Blend 1 egg, milk and one teaspoon of sugar.
Combine sugar, eggs, and oil. In another bowl, mix flour and all dry ingredients. Add the dry ingredients to sugar, oil, and egg mixture slowly. Carefully fold in zucchini and chocolate chips and mix well.
Fill two 9" cake pans, lightly greased and floured, and bake at 350 degrees for 55 minutes. Brush with egg wash and bake 2 more minutes.
Cut each loaf into 12 wedges and serve warm. Yields 24 slices.
This can instead be made as zucchini muffins; makes 24 muffins. Bake in muffin tins at 350 degrees for 25-30 minutes.
Egg wash: Blend 1 egg, milk and one teaspoon of sugar.
Combine sugar, eggs, and oil. In another bowl, mix flour and all dry ingredients. Add the dry ingredients to sugar, oil, and egg mixture slowly. Carefully fold in zucchini and chocolate chips and mix well.
Fill two 9" cake pans, lightly greased and floured, and bake at 350 degrees for 55 minutes. Brush with egg wash and bake 2 more minutes.
Cut each loaf into 12 wedges and serve warm. Yields 24 slices.
This can instead be made as zucchini muffins; makes 24 muffins. Bake in muffin tins at 350 degrees for 25-30 minutes.