Copyright © 2014 The FOURnet Information Network. All rights reserved.

ZUCCHINI COFFEE CAN BREAD 
1 c. sugar
1 c. brown sugar, packed
1 c. salad oil
3 eggs
3 tsp. vanilla
2 c. shredded zucchini
3 c. sifted flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. nuts (pecans, walnuts, or hazel nuts)

Combine sugar, salad oil and eggs. Beat until blended. Add zucchini and vanilla. In separate bowl mix flour, salt, baking soda and powder and cinnamon. Blend with creamed mixture. Add nuts.

Pour into 2 greased and floured coffee cans (to take on the trail) or a 9 x 5 1/2 x 2 1/2-inch loaf pan. Bake at 325 degrees for 1 hour and 15-20 minutes in coffee cans or 1 hour in loaf pan. Test for doneness.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s