Can't deal with cream of wheat either.
I can't find the recipe I have used for zucchini bread because during the
kitchen painting that happened earlier this summer everything was removed
from the kitchen and some of it seems to found a new home in an undisclosed
location. I did, however, find two recipes in other cookbooks. The first
looks like the recipe I have made before. It is from a little book called
Happines is Homemade and came to me from the a group of Mormon women called
the Relief Society.
The second comes from Stocking Up, a book put out by Rodale Press. Both
tell you to make them in loaves, but I prefer to make them in cupcakes and
freeze part of them. If I do that, I have them later; if I don't they spoil
before I finish them.
Zucchini Bread (white flour)
3 cups flour
1tsp Soda
2 cups shredded zucchini
3 eggs
2 cups sugar
1 tsp salt
1 cup oil
1/2 cup chopped nuts
3 tsp cinnamon
1/4 tsp baking powder
2 tsp vanilla
heat oven to 350 degrees. Grease and flour bottom only of two 8x4 or 9x5
inch pans. In a large bowl, blend all ingredients except nuts until
moistened; beat one minute at medium speed. Stir in nuts. Pour batter into
prepared pans. Bake at 350 degrees for 45 to 55 minutes or until toothpick
inserted in center comes out clean. Cool 10 minutes; loosen edges and
remove from pan.
Zucchini Bread (wheat flour)
(to freeze)
3 cups shredded zucchini
1 cup oil
3/4 cup honey
2 eggs, beaten
1 tsp vanilla
3 cups whole-wheat flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1 tsp salt
1 cup chopped nuts
1 cup raisins
Grate zucchini and wring out excess moisture by twisting the gratings in a
muslin towel.
Beat together the oil, honey, eggs, and vanilla. Sift together the flour,
baking powder, spices and salt.
Combine the 2 mixtures, and stir to blend. Add nuts, raisins, and zucchini.
Place in greased loaf pan and bake in preheated 350 degree F. oven for 1
hour.
To freeze: Allow to cool. Wrap in plastic bags. Freeze. Yield: 1 loaf.
Hope you find pleasure in your zucchini season.
Liz P.
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