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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 eggs 1 cup salad oil 2 1/2 cups sugar 2 teaspoons vanilla 2 cups coarsely shredded, unpeeled zucchini (about 2 medium) 1 can (8 1/4 ounce) well-drained, crushed pineapple 3 cups all-purpose flour, unsifted (half of which can be whole wheat) 2 teaspoons soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 cup chopped walnuts (finely) Instructions: In a large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple (gently). In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts. Stir gently into zucchini mixture until just blended. Spoon batter into 2 greased and flour-dusted loaf pans. Bake in a 350º oven for 1 hour or until a wooden toothpick inserted in the centers come out clean. Let cool in pans 10 minutes, then turn out onto racks to cool completely. Enjoy! |
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