Ingredients
- 2 cups sugar
- 1 cup canola oil
- 3 eggs
- 2 cups A to Z ingredients (choose from list below)
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon no salt baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon no salt baking soda
- 1 teaspoon Diamond Crustal Salt (this has less sodium)
- 1 cup chopped walnuts
A TO Z INGREDIENTS:
- Apples, peeled and shredded
- Applesauce
- Apricots (dried), chopped
- Banana (ripe), mashed
- Carrot, shredded
- Sweetened shredded coconut
- Dates, pitted and chopped
- Figs (dried), chopped
- Grapes (seedless), chopped
- Oranges, peeled and chopped
- Peaches, peeled and chopped
- Pears, peeled and chopped
- Pineapple (canned), crushed and drained
- Dried plums, pitted and chopped
- Pumpkin, canned
- Raisins
- Raspberries, fresh or frozen
- Rhubarb, chopped fresh or frozen
- Strawberries, fresh or frozen
- Sweet potatoes, cooked and mashed
- Zucchini, peeled and shredded
Directions
Combine the sugar, oil and eggs in a large bowl. Stir in A to Z ingredients of your choice and vanilla.
Combine flour, baking powder, cinnamon, baking soda and salt; stir into liquid ingredients just until moistened. Stir in walnuts. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves ( 13 – 14 slices each).
Sodium is about 900mg per loaf, but this is using Zucchini, so under 70mg per slice.
I found the original recipe for this in the Contra Costa Times in about 1981 and have been making it ever since. I have adapted it for low sodium.
Pictured is the Zucchini Bread.
