This is a very versitle recipe as you can change the zucchini out for carrots or bananas. It is not overly sweet and quite moist.
1/3 cup shortening
1 cup sugar
2 eggs
1 cup shredded Zucchini
1/3 cup milk (or water)
1 1/2 cups plus 2 tbsp. flour
1 tsp. baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
Nuts and/or raisins are optional
Cream together first 3 ingredients. Add Zucchini and milk. Combine dry ingredients and add to creamed mixture. Stir well. Pour into well greased loaf pan. Bake for 50 minutes at 350F. Cool 10 minutes . Remove from pan and cool completely.
Yield: 1 loaf
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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