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Recipes - Butterscotch Zucchini Bread

Recipe Name

Butterscotch Zucchini Bread

Submitted by

Nina

Recipe Description

Zucchini harvest time! makes 2 larger 9X5 pans or 3 smaller

Quantity	2	Quantity Unit	bread pans	Servings
Prep Time (minutes)	30	Cook Time (minutes)	60	Ready In (minutes)	90

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/8	small	eggs
1/3	tablespoon	oil, vegetable
1/3	tablespoon	cup whole milk 1%
1/8	teaspoon	vanilla extract
2/3	tablespoon	white sugar
1/4	tablespoon	splenda no-calorie sweetener
1 1/8	slices	zucchini, grated
2/3	tablespoon	flour, whole wheat
2/3	tablespoon	all-purpose flour
1/8	teaspoon	baking soda
2/3	dash	salt
1/8	teaspoon	baking powder
1/8	teaspoon	cinnamon, ground
1/8	teaspoon	ground ginger, dry
1/8	teaspoon	nutmeg, ground
1/8	packet	rolled oats (1 cup)
1/8	Usda default (100 gm - 4 oz)	pudding mix
1/2	miniature box (.5 oz)	raisins, seedless

Steps

Sequence	Step

1	beat eggs til light
2	add sugar
3	add oil
4	add zucchini
5	in a separate bowl, miz dri ingredients and raisins together.
6	add dry ingredients to egg mixture and beat untill well blended
7	pour into 2 9 X 5 bread pans (greased)
8	bake @ 350 1 hour or until done

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