Adapted from Kosher by Design: Picture Perfect Food for the Holidays & Every Day by Susie Fishbein
This recipe for Zucchini Bread is fabulouis at a brunch or when served with a hot bowl of zucchini soup.
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
2 medium zucchini, unpeeled, grated
1/4 cup canola oil
1 large egg
Preheat oven to 350 degrees.
Grease bottom and sides of 8 x 4 x 2–inch loaf pan.
In a medium bowl combine flour, cinnamon, baking soda. salt, and baking powder.
In a separate bowl combine sugar, zucchini, oil and egg. Stir. Add flour mixture to this. Stir until combined.
Pour into loaf pan. Bake 55-60 minutes. Cool 10 minutes, and turn out of pan. Let cool on a rack.
Yield: 16 servings
Recipes: Bread, Zucchini, Parve, Kosher