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Spiced Zucchini Bread


Spiced Zucchini Bread

Spiced Zucchini Bread


3 Cups all-purpose flour

2 Teaspoons soda

1 Teaspoon salt

1/2 Teaspoon baking powder

1 1/2 teaspoon ground cinnamon

3/4 cup finely chopped walnuts

3 Eggs

2 Cups sugar

1 Cup vegetable oil

2 Teaspoons vanilla

2 Cups coarsely shredded zucchini

1- 8 oz. can crushed pineapple (well drained)


Combine flour, soda, salt, baking powder, cinnamon and nuts.  Set aside.  Beat eggs lightly in a large mixing bowl.  Add sugar, oil, and vanilla.  Beat until creamy.  Stir in zucchini and pineapple.  Add dry ingredients, stirring only until dry ingredients are moistened.  Spoon batter into 2 well-greased and floured 9 x 5 x 3 in. loaf pans.  (The Big Mamma uses 4 small loaf pans.)  Turn out on rack and cool completely.  Yields 2 large or 4 small loaves.  Bake at 350 degrees for one hour or until done.  Cool 10 minutes before removing from pans.






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Feature  Recipe


Good Morning Pumpkin Pancakes

Excellent any time of the year, but especially good during the fall and winter.  The pumpkin flavor is rich and hearty.  These are best served with our homemade "Dutch Honey" recipe.  This is a rich thick syrup that will last for weeks in the refrigerator.  The "Dutch Honey" is also good on ice cream!