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Written by Legal Record Webmaster
Wednesday, 17 August 2011 14:13
by Karen D. Fyke
I suppose every cook in Illinois already has a zucchini bread recipe, but in case you haven’t, here’s a good one. It was originally published in the Woodruff High School Band and Orchestral Cook Book published in 1986. It was contributed by Debbie Watson, class of ’86. 3 C flour 2 C sugar 1 t salt 1 t baking soda ¼ t baking powder 1 t cinnamon 2 well-beaten eggs 1 C salad oil 2 C grated zucchini 2 t vanilla ½ C pecans (optional) 1 /C raisins (optional) (optional ingredient: one small can crushed pineapple with juice) Combine all the dry ingredients in a large bowl. Then add eggs, oil, zucchini, vanilla and nuts and raisins and mix by hand. (Do not use mixer). Pour into two greased and floured loaf pans and bake for 1 hour at 350°. You can also add one small can of crushed pineapple with the juice for a different taste and texture. If you would like to have your recipe appear here, email it to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530. Please indicate whether you want your name and city published with the recipe © 2011 Karen D. Fyke. • All rights reserved. |
