Rusty wrote:
> I'm a semi-lurker who gets much great information from this newsgroup. I
> need help with a zucchini bread recipe.

> Any other recipes
> to use the vegetable would be most appreciated.
> Thanks Rusty from MD


Look at a recipe for eggplant parmesan and make it with zucchini
instead. For many years I didn't like eggplant and found zucchini
was a very useful substitute.

Try this one:
Carl Goh's Zucchini Bread from James Beard's Bread Cookbook
(modified to be low-fat) Makes two loaves

3 eggs (or Egg Beaters)
1 1/2 c. granulated sugar
(this has already been reduced--don't reduce much further!)
1 c. vegetable oil (I use 1/3 cup oil plus 2/3 c. applesauce)
2 c. coarsely grated raw zucchini
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans (or walnuts)

Grease well and flour two 9 inch loaf pans.
Sift together flour, leavenings, and spices, set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, and oil,
Mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.

Bake in a preheated 350 degree oven for ~60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely. Serve
sliced, spread with cream cheese.

This bread freezes very well. It's great for breakfast.

Gloria P.