Thank you for the recipes. Will let you know when they are ready.
Christine
At 05:15 PM 19/07/98 -0700, you wrote:
>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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