Zucchini Bread

Name: Zucchini Bread
Ingredients: 2 eggs; ⅔ cup brown sugar; ½ teaspoon cinnamon; 1 teaspoon vanilla; 1 ½ cups zucchini (skin on) (shredded); ½ cup low-fat milk; 2½ cups CNP Master Mix; ¼ cup chopped nuts (optional); ¼ cup raisins (optional); Nonstick spray

Print Recipe

Zucchini Bread

Zucchini bread makes a great breakfast or after dinner dessert. Try a warm piece with peanut butter. This recipe uses CNP Master Mix, an all-purpose baking mix you can make ahead of time and store for use in many of our recipes.

Servings: 8 slices

Ingredients

2 eggs
⅔ cup brown sugar
½ teaspoon cinnamon
1 teaspoon vanilla
1 ½ cups zucchini (skin on) shredded
½ cup low-fat milk
2½ cups CNP Master Mix
¼ cup chopped nuts optional
¼ cup raisins optional
Nonstick spray

Instructions

Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick spray.
Beat eggs and sugar in a bowl until well blended.
Add baking soda, cinnamon, vanilla, zucchini, and milk. Mix well.
Add CNP Master Mix and stir until mixed. Fold in nuts and raisins, if using.
Pour into 9x5x3-inch loaf pan.
Bake at 350°F for 45-55 minutes or until golden brown.

Video

Notes

Variation

Muffins: Divide batter between 12 muffin pan cups coated with nonstick spray or muffin papers. Fill each cup 2/3 full. Bake for 20-30 minutes.

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