Cake? Or Is It Bread…Either Way It’s Going To College
I have an old old Betty Crocker cookbook with a wonderful pumpkin bread recipe, but since pumpkins are scarce just now, I’ve decided to use shredded zucchini instead. After all it is also a squash and has similar liquid content. For this adjusted recipe I preheated the oven to 350° and greased two small loaf pans approximately 6 1/2″ x 4″. I also needed these ingredients:
- 1/3 cup shortening
- 1 and 1/2 cup sugar
- 2 eggs
- 2 small zucchini shredded
- 1/3 cup light cream (water could also be used)
- 1 and 1/4 tsp soda
- 1 tsp salt
- 2 and 1/2 cups all purpose flour
In a large mixing bowl I creamed together the sugar and shortening with a fork until it was sort of fluffy, then I added the eggs and zucchini, stirred them in and added the cream. Next, I added the soda and salt and stirred it in as well. Last I dumped in the flour and mixed that in until it was well incorporated…all mixing done with the fork.
It was then time to fill up the loaf pans and bake. I baked them for about one hour and ten minutes before I decided to test the loaves with a pick. They seemed to need just a few more minutes to finish. About five more did the trick, so I’ll say that it took an hour and fifteen minutes in total.
Now my son, a music major in college will be so happy to have something home baked when I visit him this weekend for his senior recital. He’s getting a whole loaf to himself …plus cookies. Man, I miss him!