| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Crockpot, Breads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2/3 |
c |
Vegetable oil |
| 1 1/3 |
c |
Zucchini; peeled and grated |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Chopped nuts; (up to 1) |
INSTRUCTIONS
With mixer, beat eggs until light and foamy. Add oil, sugar, grated
zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to
zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee
can or 2 quart mold. Place in crock pot. Cover top with 8 paper towels.
Cover and bake on high 3 to 4 hours. DO NOT CHECK OR REMOVE cover until
last hour of baking.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997
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