Rocky Mountain Recipes 7-25-11 | TheFencePost.com

Rocky Mountain Recipes 7-25-11

Zucchini Bread With Butter

3 c. All-purpose Flour

1 t. Baking Powder

1 t. Ground Cinnamon

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Egg Substitute

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1/3 c. Canola Oil

1 t. Grated Lemon Rind

2 t. Vanilla Extract

1 Egg, lightly beaten

1-1/2 c. Sugar

3 c. Zucchini, shredded

1/4 c. Toasted Walnuts, coarsely chopped

Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, ground cinnamon, salt and baking soda in a large bowl. Combine egg substitute, canola oil, lemon rind, vanilla extract, and egg in a large bowl. Add sugar, stirring until combined. Add zucchini and stir until well combined. Add flour mixture and stir just until combined. Stir in walnuts. Divide batter into two greased 8-by-4-inch pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on a wire rack.

Marlene Maurer • Lakewood, Colo.

3 c. All-purpose Flour

1 t. Baking Powder

1 t. Ground Cinnamon

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Egg Substitute

1/3 c. Canola Oil

1 t. Grated Lemon Rind

2 t. Vanilla Extract

1 Egg, lightly beaten

1-1/2 c. Sugar

3 c. Zucchini, shredded

1/4 c. Toasted Walnuts, coarsely chopped

Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, ground cinnamon, salt and baking soda in a large bowl. Combine egg substitute, canola oil, lemon rind, vanilla extract, and egg in a large bowl. Add sugar, stirring until combined. Add zucchini and stir until well combined. Add flour mixture and stir just until combined. Stir in walnuts. Divide batter into two greased 8-by-4-inch pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on a wire rack.

Marlene Maurer • Lakewood, Colo.

3 c. All-purpose Flour

1 t. Baking Powder

1 t. Ground Cinnamon

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Egg Substitute

1/3 c. Canola Oil

1 t. Grated Lemon Rind

2 t. Vanilla Extract

1 Egg, lightly beaten

1-1/2 c. Sugar

3 c. Zucchini, shredded

1/4 c. Toasted Walnuts, coarsely chopped

Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, ground cinnamon, salt and baking soda in a large bowl. Combine egg substitute, canola oil, lemon rind, vanilla extract, and egg in a large bowl. Add sugar, stirring until combined. Add zucchini and stir until well combined. Add flour mixture and stir just until combined. Stir in walnuts. Divide batter into two greased 8-by-4-inch pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on a wire rack.

Marlene Maurer • Lakewood, Colo.

3 c. All-purpose Flour

1 t. Baking Powder

1 t. Ground Cinnamon

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Egg Substitute

1/3 c. Canola Oil

1 t. Grated Lemon Rind

2 t. Vanilla Extract

1 Egg, lightly beaten

1-1/2 c. Sugar

3 c. Zucchini, shredded

1/4 c. Toasted Walnuts, coarsely chopped

Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, ground cinnamon, salt and baking soda in a large bowl. Combine egg substitute, canola oil, lemon rind, vanilla extract, and egg in a large bowl. Add sugar, stirring until combined. Add zucchini and stir until well combined. Add flour mixture and stir just until combined. Stir in walnuts. Divide batter into two greased 8-by-4-inch pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on a wire rack.

Marlene Maurer • Lakewood, Colo.

3 c. All-purpose Flour

1 t. Baking Powder

1 t. Ground Cinnamon

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Egg Substitute

1/3 c. Canola Oil

1 t. Grated Lemon Rind

2 t. Vanilla Extract

1 Egg, lightly beaten

1-1/2 c. Sugar

3 c. Zucchini, shredded

1/4 c. Toasted Walnuts, coarsely chopped

Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, ground cinnamon, salt and baking soda in a large bowl. Combine egg substitute, canola oil, lemon rind, vanilla extract, and egg in a large bowl. Add sugar, stirring until combined. Add zucchini and stir until well combined. Add flour mixture and stir just until combined. Stir in walnuts. Divide batter into two greased 8-by-4-inch pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on a wire rack.

Marlene Maurer • Lakewood, Colo.

3 c. All-purpose Flour

1 t. Baking Powder

1 t. Ground Cinnamon

1/2 t. Salt

1/4 t. Baking Soda

1/2 c. Egg Substitute

1/3 c. Canola Oil

1 t. Grated Lemon Rind

2 t. Vanilla Extract

1 Egg, lightly beaten

1-1/2 c. Sugar

3 c. Zucchini, shredded

1/4 c. Toasted Walnuts, coarsely chopped

Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, ground cinnamon, salt and baking soda in a large bowl. Combine egg substitute, canola oil, lemon rind, vanilla extract, and egg in a large bowl. Add sugar, stirring until combined. Add zucchini and stir until well combined. Add flour mixture and stir just until combined. Stir in walnuts. Divide batter into two greased 8-by-4-inch pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on a wire rack.

Marlene Maurer • Lakewood, Colo.