BREAD/ ZUCCHINI BREAD

                                       BY ELIZABETH (LIZ) RICKETTS
 

 

Ingredients:

3 eggs

1 cup cooking oil

2 cups sugar

1 tsp vanilla

2 cups peeled and grated zucchini

3 cups sifted flour

1 tsp salt

3 tsp cinnamon or pumpkin pie spice

1 tsp baking soda

1/4 tsp baking powder

1/3 to 3/4, or there abouts, cup of chopped nuts

Beat eggs until foamy.  Beat in oil, sugar and vanilla.

Mix well.  Beat in grated zucchini.

Sift dry ingredients and beat into first mixture.

Fold in nuts.

Pour batter into a greased 9x5x2" loaf pan

Bake at 325 degrees for 60 to 75 minutes

Start testing for doneness at 60 minutes and then 

every five minutes until done.

This recipe was given to Liz by her mother, the late "Margaret Tetlow"

Note:  Updating my cooking style in an attempt to lower carbs, I used Coconut Oil and 1 cup Coconut Sugar as replacements to this wonderful bread recipe.  I also added 1/3 cup raisons. Topping off the baked and cooled bread with a confectioners sugar, coconut rum glaze. 
 

Photo of Buddy, Liz and Christina Ricketts

November 1996