Zucchini Loaves
VG, WF, DF, SF

Yield: 2 loaves

Ingredients

3 cups shredded zucchini
1 1/3 cups sugar
1/2 cup skim milk or soy milk
2 eggs
1/4 cup canola oil
2 tsp cinnamon
2 tsp vanilla
3/4 tsp cloves
2 2/3 cups rye flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup of walnut pieces (optional)

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.

From the kitchen of: Ria Baldwin, B.C., Canada

"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."

This recipe is an adapted version of one published in the Victoria Times Colonist newspaper (a very long time ago).

Recipe published: Winter, 2008

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