| 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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