Julie White’s Zucchini Bread

3 eggs
2 cups sugar
2 cups grated zucchini with its juice
1 cup vegetable oil
2-1/2 cups Daisy White Bread Flour
1/4 tsp of baking soda
1/4 tsp of baking powder
1 tsp salt
3 tsp cinnamon
3 tsp vanilla
1 cup soy nuts (or any nuts), finely chopped

Beat the eggs. Add sugar,
zucchini and oil. Add all dry
ingredients and then mix. The
batter will be lumpy. Add vanilla
and divide the batter between 2
loaf pans (9 x 5 x 2-1/2”).
Shake the nuts onto the top,
then sprinkle with an additional
mixture of cinnamon and sugar.
The nuts will sink into the batter
and combine with the cinnamon-
sugar to become a caramelized
topping.
Bake at 350oF for 1 hr. 15 min.
for bread-sized loaves.

Recipe courtesy of Julie
White, Peach Bottom, PA.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279