| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
tb |
Ground cinnamon |
| 1 |
c |
Chopped pecans |
| 2 |
c |
Zucchini, shredded |
| 2 |
|
Eggs, slighly beaten |
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Honey |
| 1 |
c |
Vegetable oil |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Combine first 5 ingredents; stir in pecans. Combine zucchini and remaining
ingredients; add to flour mixture, stirring just until dry ingredients are
moistened. Spoon batter into 2 greased and floured 9x5 inch baking
loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick
inserted in center comes out clean. Cool in pan 10 minutes; remove from
pans and let cool on wire racks. Makes 2 loaves. Posted to EAT-L Digest by
Pam & KerryAnn Cobb <priss@AMARANTH.COM> on Jul 6, 1997
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