Zucchini Loaves with Rye
January 12, 2008 Other Contributors
About
I like this recipe because there is very little oil in it and a lot of zucchini. I always make it with regular flour, but adjusted it to rye flour when my sister-in-law came to visit as she is allergic to wheat and milk. It worked beautifully. Also, if you grow your own zucchinis it is a great way to use them up when they are in season. Makes 2 loaves.
– Ria B. – Contributor
Rye Flour / Christian Jung photo / Shutterstock.com
Ingredients
| Shredded zucchini | 3 cups | |
| Sugar | 1 1/3 cups | |
| Skim milk or soy milk | 1/2 cup | |
| Eggs | 2 ea | |
| Canola oil | 1/4 cup | |
| Cinnamon | 2 tsp | |
| Vanilla | 2 tsp | |
| Cloves | 3/4 tsp | |
| Rye flour | 2 2/3 cups | |
| Baking powder | 1 1/2 tsp | |
| Baking soda | 1 tsp | |
| Salt | 1/4 tsp | |
| Walnut pieces (optional) | 1/2 cup |
Directions
- Coat two loaf pans with no-stick spray and set aside, (or line with wax paper).
- Place zucchini on triple layer of paper towels and pat dry. In medium bowl stir together sugar, milk, eggs, oil, cinnamon, vanilla and cloves.
- In large bowl, stir together dry ingredients.
- Stir wet ingredients into dry ingredients until thoroughly combined.
- Put in two pans. I use the long narrow bread tins.
- Bake at 350 F. for 35 to 45 minutes or until toothpick comes out clean.
- Cool for 10 minutes, then remove from pans to wire rack.
Source
This recipe is an adapted version of one published in the Victoria Times Colonist newspaper (a very long time ago).
Eva Gruendemann photo / Shutterstock.com
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