| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1 |
c |
Oil |
| 3 |
c |
Zucchini, shredded |
| 3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Pecans |
| 1 |
c |
Pineapple, crushed |
INSTRUCTIONS
Preheat oven to 350. Drain pineapple well. Beat together eggs, sugar,
vanilla and oil in large bowl. Stir in well-drained zucchini. In separate
bowl, combine flour, baking powder, baking soda, salt, and pecans. Add to
zucchini mixture. Add pineapple and mix well. Pour into greased and floured
9"x5" loaf pan. Bake 55-60 minutes, until wood pick inserted in center
comes out clean.
Each serving contains about: 725 calories; 227 mg sodium; 80 mg
cholesterol; 40 grams fat; 89 grams carbohydrates; 9 grams protein; 0.70
gram fiber.
FROM: L.A. Times Food Section, 9/3/92 Posted on Genie C02 T29 M286 by
J.APPLEBURY [AppleDebbie] 9/8/92 From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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