Breads & Rolls

Zucchini Bread

Summary

Yield
2 Loaves
SourceMeribah Howarth (1975)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

3
eggs
2 c
sugar, granulated
1 c
vegetable oil
3 t
vanilla extract
3 t
ground cinnamon
3 c
flour, all-purpose
1 t
salt
1 t
baking soda
1⁄4 t
baking powder (double-acting)
2 c
zucchini, raw (grated and peeled)
1 t
cloves (optional)
1 t
allspice (optional)
1 c
chopped nuts, golden raisins or wheat germ (optional)

Instructions

Beat eggs until light and foamy. Add the sugar, oil and vanilla and mix well. Stir in greased zucchini. Combine the dry ingredients and add to the egg-zucchini mixture. Stir until well blended. Add nuts, raisins or wheat germ, if desired, and pour into 2 butter-greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool on a rack. 

Notes

Zucchini bread freezes well.

Pecan Biscuits

Summary

Yield
20 Biscuits
SourceBess Mealer (1978)
Prep time30 minutes
Cooking time12 minutes
Total time42 minutes

Ingredients

2⁄3 c
pecans, chopped
2⁄3 c
granulated sugar
2 1⁄2 T
lemon peel (grated)
1⁄2 t
cinnamon
2 pk
refrigerated buttermilk biscuits (8 oz.)
1⁄4 c
butter or margarine (melted)

Instructions

About 30 minutes before serving: Preheat oven to 400°. In medium bowl, combine pecans, sugar, lemon peel and cinnamon. Dip top and sides of each biscuit into melted butter or margarine, then dip into sugar mixture, coating completely. Place on greased cookie sheets about 1 inch apart. Bake 10 to 12 minutes, until golden brown. 

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