The Little Zucchini Bread Maker

"I can do it all by myself, Mom"

I was not going to let Halina shred the zucchini, but she insisted she could do it without getting her fingers close to the shredder There was about an inch left of each zucchini, but she never got cut, so I was okay with a little bit getting wasted. The zucchini's were from our garden and would have soon gone to waste anyway. From that point on, with very little instruction, she made the entire bread all by herself. The bread turned out great.



Better Homes and Garden Zucchini Bread Recipe

1 1/2 cups all-purpose flour (we used whole wheat)
1 tsp. ground cinnamon
1/2 tsp baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tsp. shredded lemon peel (optional)
1/2 cup chopped walnuts (optional)

Grease bottom and sides of 8x4x2 inch loaf pan. Set aside.In a medium mixing bowl, combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Set aside.In another medium mixing bowl, combine sugar, zucchini, cooking oil, egg and lemon peel. Add dry mixture to zucchini mixture & stir until moistened. Fold in nuts.Spoon into pan and bake at 350 degrees for 55-60 minutes until a toothpick comes out of the center clean. Cool on a wire rack for 10 mins. Remove from pan and cool completely on rack.

Enjoy!