Take advantage of end-of-season zucchini to make this moist bread that bakes nicely with the low-mix combination. Perfect size for 1 regular loaf or 6 Texas-sized muffins. Freeze extras to use another day. Extra zucchini? Freeze shredded zucchini in 2-cup quantities for enjoying bread throughout the winter. Just thaw and add the contents (include juices) to the recipe. The recipe features sour cream or yogurt to help reduce the fat, yet keep the loaf moist.
CINNAMON ZUCCHINI BREAD1/3 cup oil1/3 cup sour cream or plain yogurt1 1/3 cups sugar1 teaspoon vanilla2 eggs2 cups all purpose flour1 teaspoon baking powder1 teaspoon baking soda2 teaspoons cinnamon1/2 teaspoon salt2 cups shredded zucchini
1. Preheat Microwave-Convection oven to 350 degrees.
2. Combine oil, sour cream, sugar and vanilla in mixing bowl. Beat in eggs, one at a time, beating until light. Add remaining ingredients; stir until well combined. Pour into one 9 x 5-inch silicone loaf pan or six Texas-sized silicone muffin cups. Place on low rack.
3. COMBO-BAKE with 10% microwave and 350 degrees for 23 to 25 minutes for loaf or 18 to 20 minutes for muffin cups or until toothpick inserted in center comes out clean. Cool. Loosen edges and remove from pan. Wrap tightly and store in refrigerator until served. Cut loaf into slices; muffins into quarters or slices.
Makes 1 Loaf
TIPS >If not using silicone, be sure to oil or grease baking pans.
>Sour cream or yogurt can be regular or non-fat.
>Store extra muffins in freezer. They also make nice gifts for friends and neighbors.
>About 1/2 cup chopped walnuts or pecans can be stirred into batter just before pouring into baking pan.