LEMON ZUCCHINI TEA BREAD 3 CUPS FLOUR, SIFTED** TEASPOON BAKING POWDER** 1 TEASPOON BAKING SODA** 1 TEASPOON SALT** 2 TEASP. FRESH GRATED LEMON PEEL** 2 CUPS SUGAR** 1 CUP PEANUT OIL (or CORN OIL)** 1 TEASP. VANILLA** 4 LARGE EGGS** 2 CUPS GRATED (medium-fine) ZUCCHINI (1/2 GOLDEN AND GREEN MAY BE USED) (not pared or packed down)******** 1 CUP CHOPPED ALMONDS (or other nuts)*** 1 CUP DRIED GOLDEN RAISINS, RINSED, DRAINED & CUT UP*** Mix together flour, baking powder, baking soda, salt and fresh grated lemon peel. In a large mixing bowl beat together the sugar, oil and vanilla until combined, Thoroughly beat in the eggs one at a time. Stir in the flour mixture in several additions alternately with the zucchini. Stir in the nuts and golden raisins. Turn into prepared pans, 6 (5 x 3 x 2 ) or 2 (4 x 8) loaf pans. Pans should be about half full. Bake in a preheated 350 deg. Oven until a cake tester inserted in the center comes out clean about 45 minutes for small loaves, 55 to 60 minutes for large loaves. Loosen edges and turn out on wire racks, cool completely. MAH JONG #1
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