| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Grains, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached All-Purpose Flour |
| 1 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking Powder |
| 2 |
lg |
Eggs |
| 1 1/3 |
c |
Sugar |
| 2/3 |
c |
Vegetable Oil |
| 2 |
ts |
Vanilla Extract |
| 1 1/3 |
c |
Zucchini; Shredded |
| 1/2 |
c |
Pecans; Chopped |
|
|
Confectioners's Sugar |
INSTRUCTIONS
Sift the flour, cinnamon, baking soda, salt and baking powder together into
a bowl, blending well, and set aside. In a mixer bowl, beat the eggs, using
an electric mixer set on medium speed, until well blended. Gradually add
the sugar and oil, mixing well after each addition. Blend in the vanilla
extract. Add the dry ingredients all at once, using an electric mixer set
on low speed, and blend in well. Stir in the zucchini and pecans. Pour the
batter into a greased 9 X 5 X 3-inch loaf pan. Bake in a preheated 350
Degree F. oven for 1 hour and 15 minutes or until a cake tester or wooden
pick inserted in the center comes out clean. Cool, in the pan, for 10
minutes then remove from the pan and cool, until cold to the touch, on a
wire rack. Sprinkle the loaf with the confectioners's sugar before slicing.
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