Knitting Bread

This recipe got its name because it’s kind of like knitting all those small bits of yarn together that are left over at the end of bigger projects. It’s a little of this and a little of that and the end result is delicious and comforting.

Whoever decided to put zucchini into bread is a mad genius as far as I’m concerned! I double the zucchini in this recipe to bump up the nutritional value but also just to get rid the all the zucchini.

Ingredients

  • 3  1/4 cups all-purpose flour
  • 1  1/2 tsp. salt
  • 1 tsp. ground freshly ground nutmeg
  • 1 1/2 tsp of ground cinnamon
  • 1/2 tsp. ground cloves
  • 2 tsp. baking soda
  • 3 cups of sugar
  • 2/3 cups vegetable oil
  • 1/3 cup apple or pear sauce
  • rind of one orange
  • 1/3 cup water
  • 4 eggs, beaten
  • 4 cups shredded zucchini
  • 1 tsp. lemon juice
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 2 standard bread pans or 5 mini ones.
  3. In a large bowl, combine flour, salt, baking soda, sugar and spices.
  4. In a separate bowl combine eggs, oil, water, zucchini, lemon juice, apple sauce and orange rind.
  5. Mix wet ingredients into dry ingredients and stir in nuts.
  6. Bake about 1 hour for standard pans or until tester comes out clean. About 40-45 mins. for mini pans.
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2 thoughts on “Knitting Bread

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