ZUCCHINI BREAD
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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
Ingredients
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Instructions
- Preheat oven to 350 degrees; grease and flour two 8-1/2" x 4-1/2" loaf pans
- In large mixing bowl, combine sugar, flour, baking soda, baking powder, salt, cinnamon, nuts and raisins
- Stir to mix all dry ingredients
- In a blender, place eggs, oil, shredded zucchini, and vanilla
- Blend approximately 10 seconds or until liquified
- Pour liquid over flour mixture; stir by hand to thoroughly mix all ingredients
- 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
- Take out of pans, cool on wire racks
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