Sunflower Zucchini Bread
1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup soy milk
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup sunflower seeds
1. Preheat the oven to 350 degrees. Lightly oil a 9" loaf pan and set aside.
2. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.
3. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Stir the wet mixture into the dry mixture until well blended. Quickly fold in the sunflower seeds, mixing well.
4. Transfer the batter to the prepared pan. Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50-55 minutes. During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark. Cool on a wire rack for 30 minutes.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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