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This is one that Becki created.

Original Recipe:

Zucchini Bread:

Audrey Battista, Rolling Hills Estate; 1961

5 eggs beaten
1 1/8 c oil
2 1/4 c sugar
1 1/2 tsp grated lemon peel
1/2 tsp vanilla
3/4 tsp orange extract
1/2 tsp zucchini, grated (I am sure they meant more than this)
3 3/4 c flour
1 1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp baking soda
3 tsp baking powder
1/2 tsp ground ginger
1 c pecans, chopped

In a large bowl, beat eggs. Gradually add oil add sugar. Beat well. Add lemon peel, orange extract, vanilla and zucchini. Beat well.
In another bowl, combine flour, salt, cinnamon, ginger, baking powder. Gradually stir flour mixture into egg mixture. Add nuts and mix well. Pour batter into pan prepared with oil/flour spray.
Bake at 350°F for mini loaf pan 45 min, muffins 30 min, bundt pan 60 min or mini bundt 45 min.

Becki's Modified Recipe:

Carrot Muffins:

1 1/8 c applesauce
2 1/4 c sugar
3/4 c water
1 tsp Watkins Lemon Flavor
1/2 tsp Watkins Vanilla
3/4 tsp orange extract
1 c carrots; grated & packed
3 3/4 c flour
3/4 t Watkins cinnamon
1/2 tsp baking soda
3 tsp Watkins Baking Powder
1/2 tsp ground ginger
3/4 c powdered egg

Mix applesauce, sugar, water, lemon flavor, vanilla, orange extract and carrots in large bowl.
Combine in separate bowl flour, cinnamon, baking soda, baking powder, ginger & powdered egg.
Fold dry ingredients in with wet ingredients, mixing thoroughly. Spoon into cupcake papers. Bake at 350°F for about 30 minutes. Should be golden brown on top.
Note: You can substitute 5 eggs for the powdered eggs and 3/4 c water. Also, you can substitute 1 1/8 c oil for the applesauce.

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