It's that time of year! Zucchini will be everywhere soon! And I love trying new recipes using this versatile veggie. I found this one at Grandma Loy's Kitchen some time ago and just came across my photo again.
This is a great 'twist' on regular zucchini bread as it uses crushed graham crackers to replace some of the flour. Interesting idea huh?
These loaves are moist and are perfect topped with cream cheese.
ZUCCHINI GRAHAM BREAD
3 eggs
1 c. sugar
(I use half xylitol, half sugar)
2/3 c. vegetable oil
2/3 c. vegetable oil
(I used melted coconut oil)
1 Tb. vanilla
2 c. shredded packed zucchini
1 sleeve graham crackers, finely crushed
1-1/2 c. all-purpose flour
1 Tb. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped pecans, toasted
1 Tb. vanilla
2 c. shredded packed zucchini
1 sleeve graham crackers, finely crushed
1-1/2 c. all-purpose flour
1 Tb. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped pecans, toasted
Preheat oven to 325. Grease and flour 2 - 9" loaf pans.
In large bowl, beat eggs until fluffy (about 1 minute); add sugar, oil and vanilla. Add zucchini; mix until blended.
In a medium bowl, combine graham cracker crumbs, flour, cinnamon, baking soda and baking powder. Add to wet ingredients and mix until dry ingredients are just moistened. Stir in nuts. Divide batter evenly between prepared pans. Bake 50 - 60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pans. Cool completely before slicing. Wrap tightly and store in refrigerator. Slather with softened cream cheese before serving.
Yield: 2 loaves
Perfect
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