Thanks from Babe. Here's the recipe, if you want it. (It is very, very good, and quite easy.)
zucchini 1/4 tsp. cinnamon 1 lemon pinch allspice 1 cup wheat flour 3/4 cup brown sugar 1 cup all-purpose flour 1 egg 2 tsp. baking powder 1/2 cup milk 1/2 tsp. baking soda 1/2 cup veg. oil 1/2 tsp. salt 1/2 cup chopped nuts (optional)
preheat oven to 350 F. Grease loaf pan. Grate zucchini, then wring all the moisture (you can) out. Measure 1 1/2 cups. Grate lemon and juice.
Measure all dry ingredients in large bowl. Beat eggs, milk, oil and 2 T. juice. Make well in dry ingredients, and add liquid. Add nuts immediately. Stir with fork until moist. Batter will be thick.
Bake 55-60 minutes, then cool 5-10 min, before turning out onto a rack to cool thoroughly. Best when wrapped up and chilled for 1-2 days.
Note: This recipe is pretty foolproof. I forgot the lemon to peel, so I used a touch more juice (from concentrate). I didn't add any nuts. (I've added the zucchini in with the dry ingredients one time, and in with the nuts another, as well as adding a bit more than called for zucchini.) I doubled it. I stirred it with an electric mixer. I baked it in a 9x13 glass pan (for 40 minutes). It came out beautifully (although I would recommend flouring the pan if baked that way... a bit stuck to the bottom). The hardest part of the whole process is squeezing the moisture out of the zucchini (but that's what husbands are for).
no subject
zucchini 1/4 tsp. cinnamon
1 lemon pinch allspice
1 cup wheat flour 3/4 cup brown sugar
1 cup all-purpose flour 1 egg
2 tsp. baking powder 1/2 cup milk
1/2 tsp. baking soda 1/2 cup veg. oil
1/2 tsp. salt 1/2 cup chopped nuts (optional)
preheat oven to 350 F. Grease loaf pan.
Grate zucchini, then wring all the moisture (you can) out. Measure 1 1/2 cups. Grate lemon and juice.
Measure all dry ingredients in large bowl.
Beat eggs, milk, oil and 2 T. juice. Make well in dry ingredients, and add liquid. Add nuts immediately. Stir with fork until moist. Batter will be thick.
Bake 55-60 minutes, then cool 5-10 min, before turning out onto a rack to cool thoroughly. Best when wrapped up and chilled for 1-2 days.
Note: This recipe is pretty foolproof. I forgot the lemon to peel, so I used a touch more juice (from concentrate). I didn't add any nuts. (I've added the zucchini in with the dry ingredients one time, and in with the nuts another, as well as adding a bit more than called for zucchini.) I doubled it. I stirred it with an electric mixer. I baked it in a 9x13 glass pan (for 40 minutes). It came out beautifully (although I would recommend flouring the pan if baked that way... a bit stuck to the bottom). The hardest part of the whole process is squeezing the moisture out of the zucchini (but that's what husbands are for).