- March 14, 2007 at 8:12 pm #239100BiggerPiggyBankParticipant
With summer here in the northern hemisphere, if you’re planting,
you may be inundated with zucchini. Here’s a goodie I’ve been
making for several years, including with the variations I added
below. Do try this!
I’ve even had people tell me this recipe is
better than their grandmother’s Zucchini Bread! I’ve never
found a more moist one that can steal a show like this one! I
love its versatility and ability to retain flavor and texture even
2 cups each flour and sugar
2 teaspoons cinnamon
1 teaspoon each baking soda and salt
1.5 cups oil
1.5 cups fresh grated zucchini, generously measured
1 to 1.5 cups flaked coconut
Blend together flour, sugar, cinnamon, baking soda and salt. Add
oil to ingredients and blend well. Add and blend in eggs, one at a
time to mixture.
Mix in zucchini and coconut. Grease and flour
sides of 2 loaf pans. Put waxed paper on bottom.
Bake at 350?
for 1 hour or until done.
Variation: Substitute accurately measured fresh carrot for zucchini
and add raisins, California mix and walnuts to coconut. Make into
tube cake. Can be served plain, or with cream cheese frosting.
Michelle (Y. in upstate NY, and my apologies for forgetting this in
my last post…I see we have a run of Michelles again! lol)
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