Good Food Co-op Recipe of the Month

Zucchini Loaf
• Portion size 1 loaf, 16 slices
Ingredients
• 2 cups) (500 mL) all-purpose flour
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) cinnamon
• 1/2 (2 mL) salt
• 1/4 tsp (1 mL) nutmeg
• 1 eggs
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) each vegetable oil and milk
• 2 tsp 2tsp(10 mL) vanilla
• 1-1/2 cups (375 mL) grated (unpeeled) zucchini
• 1/2 cup (125 mL) chopped walnuts, (optional or add carob or chocolate chips)

• Preparation
• In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
• In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients; stir just until combined. Scrape into greased 8- x 4-inch (1.5 L) loaf pan.
• Bake in centre of 350°F (180°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.

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