Zucchini Bread - renal friendly

DECEMBER 5, 2011
Zucchini Bread - renal friendly

This is one of my all time favorite holiday desserts. When I was a kid my next door neighbor would make us two of these around the holidays. I never understood why my mother would freeze the second one. The first one would never last that long. Though her’s were always baked in a bread pan so when they came to us they looked like tinfoil wrapped bricks, tasty, tasty bricks. Now a days I prefer mine in more of a coffee cake style. That and I am obsessed with my bunt pan. I didn’t add any nuts to this recipe because not only can they be a little harmful to us I just never had them in this growing up.

Ingredients:
3 eggs
2 cups sugar (I use white but brown works just as well)
1 cup olive oil (If you want a more neutral taste just use vegetable oil)
2 cups flour (AP or Cake if you want it lighter)
1/2 teaspoon salt
1 Tablespoon cinnamon
2 teaspoon baking powder
2 medium, grated, unpeeled zucchini

Directions:
Preheat oven to 350 degrees

In mixing bowl, beat eggs till frothy.

Beat in sugar, & oil until thick & lemon colored.

Sift in flour, cinnamon, baking powder, & salt.

Fold in zucchini.

Pour mixture in 2 greased & floured loaf pans or one large bunt pan.

Bake at 350 degrees for 1 hour.

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