3 whole Eggs
7 ounces Corn oil
18 ounces Granulated sugar (1 lb. 2 oz.)
1 teaspoon Vanilla extract
2 teaspoons Cinnamon, ground
1 teaspoon Salt
2 teaspoons Baking soda
1/2 teaspoon Baking powder
14 ounces All-purpose flour
11 ounces Zucchini, coarsely grated
4 ounces Pecans, chopped
Yield: 2 Loaves
1. Combine all ingredients using the muffin method.
2. Bake in two greased loaf pans at 350°F (170°C), approximately 1 hour.
Notes: Method: Muffin
7 ounces Corn oil
18 ounces Granulated sugar (1 lb. 2 oz.)
1 teaspoon Vanilla extract
2 teaspoons Cinnamon, ground
1 teaspoon Salt
2 teaspoons Baking soda
1/2 teaspoon Baking powder
14 ounces All-purpose flour
11 ounces Zucchini, coarsely grated
4 ounces Pecans, chopped
Yield: 2 Loaves
1. Combine all ingredients using the muffin method.
2. Bake in two greased loaf pans at 350°F (170°C), approximately 1 hour.
Notes: Method: Muffin
