| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
tb |
Cinnamon |
| 3 |
|
Eggs |
| 1 3/4 |
c |
Sugar |
| 1 |
c |
Vegetable oil |
| 2 |
ts |
Vanilla |
| 2 |
|
Zucchini; shredded (about 2 cups) |
| 1 |
tb |
Grated lemon rind |
| 1/2 |
c |
Chopped walnuts (optional) |
INSTRUCTIONS
From: marney@jhunix.hcf.jhu.edu (Marney Zell)
Date: Sun, 24 Apr 1994 15:58:26 GMT
Recipe for Zucchini Bread [from my mother]. Sift together the flour, salt,
baking powder, baking soda, and cinnamon. Beat eggs lightly in a large
bowl. Stir in sugar, oil, vanilla, zucchini, and lemon rind. Add flour
mixture, blending thoroughly. Stir in nuts (optional). Spoon batter into 2
well greased 8.5x4.5x2.5-inch pans. Bake at 350 for 50 minutes. Cool 10
minutes and remove from pans.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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