Ingredients
3 eggs
2 cup sugar
2 tsp vanilla
1 cup oil
3 cup zucchini, shredded
3 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pecans
1 cup pineapple, crushed
Directions
Preheat oven to 350. Drain pineapple well. Beat together eggs,
sugar, vanilla and oil in large bowl. Stir in well-drained zucchini.
In separate bowl, combine flour, baking powder, baking soda, salt,
and pecans. Add to zucchini mixture. Add pineapple and mix well. Pour
into greased and floured 9"x5" loaf pan. Bake 55-60 minutes, until
wood pick inserted in center comes out clean.
Each serving contains about: 725 calories; 227 mg sodium; 80 mg
cholesterol; 40 grams fat; 89 grams carbohydrates; 9 grams protein;
0.70 gram fiber.
FROM: L.A. Times Food Section, 9/3/92 Posted on Genie C02 T29 M286
by J.APPLEBURY [AppleDebbie] 9/8/92 From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253
Servings: 8 servings
Cliff House Zucchini Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable; Zucchini
The History of Recipes
It is possible to read the history of written recipes way back into antiquity, at least as far back into recorded history as ancient Egypt, and maybe even further. In practice though, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move on, we find a couple of interesting books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals enjoyed by the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes created a torrent in books on cooking, the majority of which are now in private cookery archives. During the next few centuries, the powerful and wealthy competed with each other to serve up the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cookbooks are in high demand, as a result of more people being able to read, more spare time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Cliff House Zucchini Bread recipe.
