---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Zucchini Bread
 Categories: Bread
      Yield: 2 Loaf
 
      3    Eggs
      2 c  Brown Sugar
      1 c  Oil
      3 t  Milk
      2 c  Zucchini Pulp
      3 c  Flour
      1 t  Baking Soda
      1 t  Salt
    1/4 t  Baking Powder
      3 t  Cinnamon
      1 c  Nuts

[Note: This is the zucchini bread that mom used to make in the
summer using zucchini from her garden -peggy. ]
Preheat the oven to 350 degrees.
Butter and flour 2 loaf pans.

Beat eggs until fluffy.
Add brown sugar and oil.  Mix.
Add zucchini pulp and milk.  Mix.
In a separate bowl sift the flour, baking soda, salt, baking powder,
and cinnamon.
Pour the flour mixture into the zucchini mixture and stir until just
mixed.
Fold in the nuts.
Pour batter into the loaf pans and bake for approximately 1 hour.
Remove bread from pans and allow to cool on a cooling rack.


Per Loaf: 3037 Cal (45% from Fat, 7% from Protein, 48% from Carb); 51 g
Protein; 156 g Tot Fat; 22 g Sat Fat; 48 g Mono Fat; 374 g Carb; 13 g
Fiber; 387 mg Calcium; 18 mg Iron; 1392 mg Sodium; 370 mg Cholesterol


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