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Here's the Dish

Favorite Zucchini Bread

By Charlotte on January 12, 2015 6:48 AM

Great any season, this cinnamon- and pecan-flavored quick bread is one of our family's favorites. It's heavenly served warm. Bob and Cole top it with a little butter for breakfast. I skip the extra calories and save this yummy bread for dessert later in the day. Ahhh!

It's so moist and sweet you'd never guess it's packed with grated fresh zucchini. What a delicious way to get more veggies!

My dear friend Marsha gave me this easy-to-follow recipe too many years ago to mention and it has been one of my go-to's ever since. It makes 2 luscious loaves so you can share the homemade goodness with a friend or freeze some for later. Either way, your taste buds are in for a treat.


Favorite Zucchini Bread

Makes 2 loaves

Zucchini Bread - 600.jpg

Preheat oven to 350 degrees.

Beat eggs in a large bowl. Add sugar and vanilla and beat well. Add oil and zucchini and beat until blended.

Sift flour, salt, baking powder, soda and cinnamon and add to zucchini mixture. Mix well. Add pecans, if desired, and stir until combined.

Pour into 2 loaf pans. Bake 55 minutes or until toothpick inserted in center comes out clean.

You'll also enjoy:

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Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.

Tips:

If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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