Recipe: Zucchini Bread and Carrot Rosemary Bread (Fannie Farmer Baking Book, 1980's)

ZUCCHINI BREAD

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini
2 cups chopped walnuts

Preheat oven at 350 degrees F. Grease and flour two (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans.

Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and set aside.

Place the milk, eggs, shortening, sugar and zucchini in a large mixing bowl. Add add the combine dry ingredients and beat just until the batter is moistened. Stir in the walnuts. Divide evenly between the prepared pans

Bake for about 50 to 60 minutes, or until a skewer inserted in the center of a loaf comes out clean. Remove from the oven, and let cool for about 5 minutes, then turn out onto a rack to cool completely.

VARIATION:

ROSEMARY CARROT BREAD:
Substitute 2 cups shredded raw carrot for the zucchini and add 2 teaspoons dried rosemary. Mix and bake as directed above.

Makes 2 (8x4-inch) loaves
Source: The Fannie Farmer Baking Book by Marion Cunningham, 1984