Family Recipes: Now & Then

Choice recipes Tilton, Bancroft, Hauxhurst, Tyson, Antilla/Johnson and Higgins families. Some tried-and-true, some just tried recipes.

Monday, June 28, 2010

Zucchini-Carrot Bread

A Charity Higgins (Johnson) from a magazine in 1981 
WHAT to do with all that end-of-summer zucchini?

Zucchini-Carrot Bread

Preheat oven to 350 degrees F; use two 8 ½ X 4 ½ inch pans, greased.

Ingredients:
3 eggs
1 c oil
1 c shredded raw zucchini, skin & all
1 c carrots, grated
2 tsp vanilla
2 ½ c sifted flour
½ c bran, wheat germ or Grapenuts
1 tsp baking soda
1 tsp baking powder
1tsp salt
3 tsp cinnamon
1 ½ or 2 c. sugar

~Beat eggs with oil.
~Stir in zucchini, sugar, carrots and vanilla.
~Sift dry ingredients, except nuts; add this to zucchini mixture until all is blended.
~Stir in nuts.
~Bake in a greased loaf pans (as above),
   oven set at 350 degrees F for 1-1 ½ hour.
~ Cool for 20 minutes before removing from pan.

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