| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads, Low calorie, Muffins, Vegetables |
24 |
Servings |
INGREDIENTS
| 3 |
c |
Zucchini; shredded |
| 1 1/3 |
c |
Sugar |
| 1/2 |
c |
Vegetable Oil |
| 2 |
ts |
Vanilla |
| 4 |
lg |
Eggs |
| 3 |
c |
Flour; All-Purpose |
| 1 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Baking Powder |
| 1 |
c |
Raisins |
INSTRUCTIONS
Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining
ingredients. Pour into pans. Bake at 350 for 50 to 60 minutes or until
wooden pick inserted in center comes out clean. Cool 10 min. then remove
from pans. Wrap tightly at room temp. for 4 days or in the refrigerator for
up to 10 days. Make two loaves or 24 muffins (bake at 350 for 20 - 25
mins.) With the flour use either all purpose or whole wheat or half and
half.
NOTES : 1/2 cup chopped nuts can be added to batter. I won 1st Place at our
local fair with this recipe.
Recipe by: A combination of various places
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Linda G."
<lindag@brunnet.net> on Sep 14, 1997
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