Zucchini Bread

       'Tis the season for zucchini, falalala. My mother-in-law grows zucchini
       every year and her crop is always bountiful. Unfortunately the only way I
       will eat zucchini is in zucchini bread. Here is my version.


          21/2 cups Flour 
          2 tsp. Baking Powder 
          1 tsp. Baking Soda 
          1 tsp. Orange Peel - finely grated or shredded 
          pinch of Salt 
          Cinnamon and Nutmeg to taste 
          1/2 cup Egg Substitute 
          1 cup Sugar 
          2 tblsp. Grand Marnier or Orange Extract 
          1 tsp. Vanilla 
          2 cups Zucchini - finely grated 
          1/2 cup chopped Pecans 

       Preheat oven to 350 degrees. In a large bowl sift together dry ingredients.
       Add orange peel and set aside. In a smaller bowel beat together egg
       substitute, sugar, vanilla and Grand Marnier. Add liquids to dry
       ingredients and stir until well combined. Add zucchini and nuts and
       combine until fully incorporated. Pour into non-stick loaf pan or pan
       lightly sprayed with cooking spray and floured. Bake for 50 to 60 minutes
       or until toothpick inserted in center comes out clean.


`````````````````````````````````````````````````````````````````````````````````

Pumpkin Braed with nuts...very yummie

YOU WILL NEED:      350 degree oven

2 cups sugar
4 cups cooked or canned pumpkin
1 cup oil
5 cups flour
4 teasps baking soda
1 TBsp salt (optional)
1 TBsp cinnamon
1 teasp cloves
1 cup raisins (optional)
1 cup nuts 

AND 2 UNGREASED loaf pans.

Sift dry stuff
mix into pumpkin mixed w/ oil 
(it sounds like a lot of oil but
you will notice there isn't any egg.)

Bake @ 350 for about 1HR
Can also be baked in 10oz. cans.

enjoy!  and please respond to Elane.
e-mail: dgb@ student.umass.edu