Zucchini Bread (Legacy)
| Prep Time: 0 min | Serves: 1 |
| Cooking Time: 0 min | Yield: 1 servings |
Ingredients
- 3 servings Eggs
- 1 cups Palm Oil
- 2 cups Zucchini Raw
- 3 teaspoons Vanilla Cake
- 1/4 teaspoons Biscuit, Baking Powder
- 1 teaspoons salt, table
- 24 tablespoons Baking Soda
- 3 teaspoons Cinnamon Roll
- 3 cups Carob Flour
- 1/2 cups walnuts
Directions
Preheat oven to 325 degrees
Beat eggs, oil, sugar, zucchini and vanilla together. Combine all of the dry ingredients and add slowly to the wet mixture.
Place 1/2 mixture in standard size loaf pans and bake for 1 hour and 15 minutes or 1 large load pan or Large muffin tins. Bake muffins for 30-40 minutes.