Zucchini Bread Recipe
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Scan day: 03 March 2014 UTC
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Description: Uses several flours, milk powder, crushed pineapple, applesauce, and raisins.
zucchini-bread recipe from FatFree Date: Tue, 03 Aug 93 12:55:50 PDT From: Jan Gordon ([email protected]) Zucchini Bread Adapted from _Sweet & Natural_ by Janet Warrington 1 5 inch zucchini 1 1/2 cups whole wheat flour 2 T lowfat soy flour 2 T nonfat dry milk powder (or 2 more Tablespoons soy flour for vegan) 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup applesauce 1 large egg equivilent 1 8 ounce can unsweetened crushed pineapple 1/2 cup raisins Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan (or 9 x 5 x 3 inch pan) with oil or lecithin or light spray finely grate succhini, let drain while you combine dry ingredients preheat oven to 350 F In a large bowl, mix together flours, dry milk, baking soda, salt, and nuts if you will. Set aside In blender, puree on high speed the applesauce, egg or equivilent, pineapple with juice and raisins. Add wet stuff to dry, moisten evenly. Squeeze out zuchini (should be 1/2 cup) and add to batter, blend. Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and iniserted cake tester comes out clean Remove bread from pan, cool to room tempeerature. Wrap and chill. Freezes well This is really good, not too sweet. kwovo ovo
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| Date | Creation Date: 23-may-1995 Expiration Date: 24-may-2014 |