July 24, 2004

Zucchini Bread/Muffins

3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. baking powder
3 eggs, room temperature
1 1/2 cups sugar
1/2 cup oil
2 cups shredded zucchini
2 tsp. vanilla
Preheat oven to 350 degrees. Stir flour, baking soda, baking powder, and cinnamon in a large bowl. Beat eggs separately and add sugar until fluffy. Add egg/sugar mixture to dry ingredients and mix. Add oil, shredded zucchini and vanilla. Mix thoroughly. Variation: Zucchini Muffins. Pour into lined muffin pans. Bake for about 15-20 minutes or until toothpick comes out clean. Cool on rack. Good warm with butter. Variation: Zucchini bread. Divide batter into two greased loaf pans. Bake for 1 hour, 15 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

A suggestion: shredded too much zucchini? Sauté it with some chopped onion and some cherry tomatoes for a summery side dish.

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