Recipe - Zucchini Bread 4

2 cup Flour
2 Cp sugar
2 teaspoon Cinnamon
1 teaspoon Each, baking soda and salt
1 One half cup Oil (no error!)
4 Eggs
1 One half cup Freshly grated zucchini,
measured generously
1 cup Flaked coconut (up to 11/2)

Grease and flour sides of 2 loaf pans. Put waxed paper on bottom.

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.

Bake at 350 degrees for 1 hour or until done when tested with a toothpick.

VARIATION: Substitute accurately measured fresh carrot for zucchini, and
add raisins, California mix, and walnuts to coconut. Pour into tube cake
pan. Can be served plain, or with cream cheese frosting.

Posted to JEWISHFOOD digest V96 #56

Date: Mon, 21 Oct 1996 11:53:55 PST

From: magwrit1@juno.com (Michelle Young)