Zucchini bread makes a great breakfast or after dinner dessert. Try a warm piece with peanut butter. This recipe uses CNP Master Mix, an all-purpose baking mix you can make ahead of time and store for use in many of our recipes.
Course Breakfast
Servings 8slices
Cost $0.32 per serving
Ingredients
2eggs
⅔cupbrown sugar
½teaspooncinnamon
1teaspoonvanilla
1 ½cupszucchini (skin on)shredded
½cuplow-fat milk
2 ½cupsCNP Master Mix
¼cupchopped nutsoptional
¼cupraisinsoptional
Nonstick spray
Instructions
Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick spray.
Beat eggs and sugar in a bowl until well blended.
Add baking soda, cinnamon, vanilla, zucchini, and milk. Mix well.
Add CNP Master Mix and stir until mixed. Fold in nuts and raisins, if using.
Pour into 9x5x3-inch loaf pan.
Bake at 350°F for 45-55 minutes, or until golden brown.
Video
Notes
Variation
Muffins: Divide batter between 12 muffin pan cups coated with nonstick spray or muffin papers. Fill each cup 2/3 full. Bake for 20-30 minutes.