Yield: 1 Servings
|2 \N||Cp sugar|
|1 teaspoon||Each, baking soda and salt|
|1½ cup||Oil (no error!)|
|1½ cup||Freshly grated zucchini, measured generously|
|1 cup||Flaked coconut (up to 1-1/2)|
Grease and flour sides of 2 loaf pans. Put waxed paper on bottom.
Blend together flour, sugar, cinnamon, baking soda, and salt. Add oil to ingredients, and blend well. Add, and blend in eggs, **one at a time** to mixture. Mix in zucchini and coconut.
Bake at 350 degrees for 1 hour or until done when tested with a toothpick.
VARIATION: Substitute accurately measured fresh carrot for zucchini, and add raisins, California mix, and walnuts to coconut. Pour into tube cake pan. Can be served plain, or with cream cheese frosting.
Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 11:53:55 PST From: magwrit1@... (Michelle Young)