Zucchini Bread

Diane Leipper

3 eggs

3 tablespoons maple flavoring

1 teaspoon soda

1 cup salad oil

2 cups coarsely shredded zucchini

1 teaspoon salt

1 cup brown sugar

2 cups all purpose flour

1/2 teaspoon baking powder

1 cup white sugar

1/2 cup toasted wheat germ

1 cup finely chopped walnuts

1/3 cup sesame seeds

Beat eggs to blend, add oil sugars and maple flavoring. Continue beating until thick and foamy. Stir in zucchini with a spoon. Combine flour, soda, baking powder, salt wheat germ, and walnuts. Stir this mixture gently into zucchini mixture. Divide mixture evenly into 2 greased, floured loaf pans. Sprinkle sesame seeds over top (or mix sesame seeds into batter). Bake at 359 degrees 1 hour or test for doneness. Can also bake in large muffin tins.

Source: The Chloride Cook Book

Fruit Loaf

Virginia Leipper

2/3 cup sugar

1 cup grated fruit (unpealed apple)

1/2 teaspoon salt

1/3 cup shortening

2 cups flour

1/2 cup chopped nuts.

2 eggs

1 teaspoon baking powder

3 Tablespoons sour milk or buttermilk

1/2 teaspoon soda

Mix together thoroughly the sugar, shortening and eggs. Stir in the sour milk and fruit. Sift together and stir in the flour, baking powder, soda and salt. Blend in the chopped nuts.

To make a banana nut loaf, just substitute 1 cup of mashed bananas for the apple.

From: The Betty Crocker Cook Book

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