Un-Americanize Your Diet

Meredith Zucchini Bread

3 eggs 1/2 cup vegetable oil 1/2 cup pumpkin puree 1 1/4 cups white sugar (or try sorghum) 2 cups grated zucchini 2 tsp vanilla extract 2 cups all-purpose flour 1 cup soft white wheat or whole wheat flour 1 Tbs flax 1 Tbs ground cinnamon 1 tsp baking soda 1/4 tsp baking powder 1 tsp salt 1/2 cup chopped walnuts (optional)

1 Directions 2 Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans or one Bundt pan 3 In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. 4 Bake for 35-40 minutes, or until done.  Do not overbake! You can use a Bundt pan cook about 50-55 minutes, loaf pans about 35 minutes, muffin pan about 15 minutes. Bake until light brown and toothpick clean. Also yeilds 4 mini loafs.

Servings: 16 Feingold Stage One