3 eggs, beaten
2 C. shredded, raw zucchini
1 C. oil
2 C. sugar
1 T. vanilla
3 C. flour
1 t. salt
1 t. baking soda
1/2 t. baking powder
3 t. cinnamon
1/2 C. chopped nuts
Blend eggs, oil and sugar. Sift dry ingredients and add alternately with zucchini. Blend well after each addition. Stir in nuts, pour into two greased and floured loaf pans. Bake at 325 for 1 hour. For muffins fill greased tins 2/3 full and bake at 325 for 30 minutes. Let stand 10 minutes before serving.
Makes 2 loaves or 24 muffins
2 C. shredded, raw zucchini
1 C. oil
2 C. sugar
1 T. vanilla
3 C. flour
1 t. salt
1 t. baking soda
1/2 t. baking powder
3 t. cinnamon
1/2 C. chopped nuts
Blend eggs, oil and sugar. Sift dry ingredients and add alternately with zucchini. Blend well after each addition. Stir in nuts, pour into two greased and floured loaf pans. Bake at 325 for 1 hour. For muffins fill greased tins 2/3 full and bake at 325 for 30 minutes. Let stand 10 minutes before serving.
Makes 2 loaves or 24 muffins
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