3 eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 (3.4-ounce) package butterscotch pudding mix
1 cup nuts
OR
1 cup raisins
OR
1 cup dates
LEMON FROSTING
2 cups confectioner's sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter
Servings: 16
Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees. Blend ingredients for lemon frosting and spread over tops of loaves after cooled.
Yield: 2 loaves
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 (3.4-ounce) package butterscotch pudding mix
1 cup nuts
OR
1 cup raisins
OR
1 cup dates
LEMON FROSTING
2 cups confectioner's sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter
Servings: 16
Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees. Blend ingredients for lemon frosting and spread over tops of loaves after cooled.
Yield: 2 loaves
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