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ZUCCHINI BREAD

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Course Breads
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 3 cups chopped dates
  • 1 teaspoon egg
  • 1 teaspoon can of Pet Milk
  • 1 teaspoon salt
  • 2 teaspoons chocolate chips
  • 1 cup packages of cream cheese
  • 1/2 - 1 cup pumpkin puree, divided 1 (16 oz). cool whip topping, thawed
  • 3 eggs
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 3 cups cans of left over chicken broth from boiling chicken
  • 1 teaspoon butter
Course Breads
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 3 cups chopped dates
  • 1 teaspoon egg
  • 1 teaspoon can of Pet Milk
  • 1 teaspoon salt
  • 2 teaspoons chocolate chips
  • 1 cup packages of cream cheese
  • 1/2 - 1 cup pumpkin puree, divided 1 (16 oz). cool whip topping, thawed
  • 3 eggs
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 3 cups cans of left over chicken broth from boiling chicken
  • 1 teaspoon butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees; grease and flour two 8-1/2" x 4-1/2" loaf pans
  2. In large mixing bowl, combine sugar, flour, baking soda, baking powder, salt, cinnamon, nuts and raisins
  3. Stir to mix all dry ingredients
  4. In a blender, place eggs, oil, shredded zucchini, and vanilla
  5. Blend approximately 10 seconds or until liquified
  6. Pour liquid over flour mixture; stir by hand to thoroughly mix all ingredients
  7. Pour half of mixture into each loaf pan, place in preheated oven and bake for 55-60 minutes or until golden brown or tested done in center of loaf
  8. Take out of pans, cool on wire racks
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