| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Polkadot, Faylen, Breads |
1 |
Loaf |
INGREDIENTS
| 2 |
c |
Unbleached All-Purpose Flour |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Cocoa powder |
| 1/3 |
c |
Shortening |
| 2/3 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 1 |
tb |
Instant coffee, |
|
|
Dissolved in 1/4 c hot water |
| 1 1/2 |
c |
Grated zucchini |
INSTRUCTIONS
Preheat oven to 325 degrees. Thoroughly grease a glass loaf pan. Sift dry
ingredients together. In the bowl of an electric mixer, cream shortening
and sugar together. Add eggs to creamed mixture one at a time. Add
dissolved instant coffee. Add zucchini. Mix in dry mixture by hand, just
until mixed. Do not overbeat. Pour batter into prepared pan and bake 50
minutes to an hour, until a toothpick inserted in the center comes out
clean. Let cool in pan on a cooling rack 15-20 minutes, then turn out of
pan onto rack to finish cooling. Serve slightly warm, spread with butter,
cream cheese, or plain.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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