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From: pvl@houxh.UUCP
Newsgroups: net.cooks
Subject: Re: Wanted - Various Recipies
Message-ID: <216@houxh.UUCP>
Date: Wed, 24-Aug-83 08:35:28 EDT
Article-I.D.: houxh.216
Posted: Wed Aug 24 08:35:28 1983
Date-Received: Wed, 24-Aug-83 15:08:54 EDT
References: <1881@tekecs.UUCP> This is the recipe my wife uses when she makes zucchini bread.
Organization: Bell Labs, Holmdel NJ
Lines: 25

It's from Betty Crocker's Step-by-Step Recipes, page 405. Copied
without permission.
   4 cups coarsely shredded zucchini (Note: do not shred
            zucchini in blender)
   3 cups all-purpose flour (If using self-rising flour, omit
            salt, baking soda, and baking powder.)
2 1/2 cups sugar
1 1/4 cups vegetable oil
   4 eggs, beaten
   1 tablespoon plus 1 teaspoon vanilla
   1 tablespoon ground cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
  1/2 tsp baking powder
   1  cup chopped nuts (optional)

 Heat oven to 325 deg. Grease generously bottoms only of 2 loaf
pans, 9x5x3 inches.  Blend all ingredients on low speed 1 min.,
scraping bowl constantly.  Beat on medium speed 1 min.  Pour
into pans.  Bake until wooden pick inserted in center comes out
clean, 50 minutes to 1 hour.  Cool 10 minutes; remove from pans.
Cool completely.

  I like it!  Pete LaMaster NJ (201)949-0040