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Zucchini Bread

Recipe By : Daniel Chong-Jiménez
Serving Size  : 1   

Amount  Measure       Ingredient -- Preparation Method

4 cups all-purpose flour
4 cups brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2  tablespoons cinnamon
1 teaspoon salt
1 teaspoon lemon juice
1 cup canola oil
6 each whole eggs
8 1/2  cups shredded zuchini

1.  Sift the flour, soda, salt and cinnamon. 
2.  Combine all the ingredients until smooth. 
3.  Spray a bread pan with shortening and dust with flour.
4.  Fill 3/4 high and bake at 350 for 30-40 mintues to golden brown.  The center of the bread is firm.  Stick with a toothpick.  It's done when the toothpick comes out clean.

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NOTES : 1.  Make the prune puree by softening seeded prunes in a little hot water.  Blend these to a smooth consistency.
Nutritional Breakdown:  per 2 ounce portion, 172 calories, 2 grams of protein, 29.6 grams of carbohydrate, 5.4 grams of fat and a trace of saturated fat.
This recipe makes one cake.

COMMENT: TRY THIS MOIST BREAD FOR BREAKFAST WITH PUMPKIN BUTTER FOR A FALL-INSPIRED TREAT

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