| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Shredded zucchini; not peeled |
| 1 | c | Applesauce |
| 3 | Eggs | |
| 3 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | ts | Baking powder |
| 2 | ts | Vanilla |
| 1/2 | c | Chopped pecans |
| 2 | ts | Cinnamon |
INSTRUCTIONS
Grease and flour 2 loaf pans. Mix zucchini, applesauce, and eggs in blender. Sift together flour, sugar, soda, salt, baking powder and cinnamon. Add to zucchini mixture. Add nuts and vanilla. Stir well but do not overbeat. Divide batter into 2 pans. Bake at 350F for 1 hour. Let cool 10 minutes in pan and then turn out onto wire rack. Cool 10 more minutes before serving. **Note if you do not let it cool 10 minutes before turning out...the bottom of it tears off in the pan and if you let it sit in the pan the whole time to cool, it changes the texture somehow. Posted to EAT-L Digest by MOOSE10475 <MOOSE10475@AOL.COM> on Dec 13, 1997
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