Moist, sweet quick bread with a crispy, sugary crust!  Flax adds a slight nutty flavor.

bakingday23

Ingredients:

3/4 c. whole-wheat flour
3/4 c. all-purpose flour
2 Tbs ground flax seed
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg

1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil

Preheat oven to 350 degrees.

Combine dry ingredients (except sugar) in a medium bowl.

Combine wet ingredients (and sugar) in a small bowl.

Combine wet and dry ingredients.  Do not overmix.  Batter should be slightly lumpy.

Pour into greased loaf pan.  It’s supposed to be a 8x4x2″ pan.  I’m just now realizing I’ve been using a larger one.  Oops.  That’s why it always looks so small…

Cook for 40 minutes at 350.  Cover with tinfoil and cook 10-15 more minutes.  (Foil prevents over-browning).

What’s your favorite quick bread?

Cool for 10 minutes in pan on rack.  Remove from pan, cool thoroughly on rack.  For best flavor, store wrapped overnight before eating.  But if you can’t wait, I won’t hold it against you.

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This post is a contribution to The Ultimate Recipe Swap.