This Offbeat Life
New Economy Cooking
Backpacking by Bus

The World's Best Zucchini Bread

Martha Strom herds them up and dispatches them before they multiply

Readers!

Here's "The Best Zucchini Bread I've ever eaten" according to my neighbor. I must admit, it's very good.

• 3 EGGS
• 2 CUPS FIRMLY PACKED GRATED
• 1 CUP OIL
• ZUCCHINI
• 2 CUPS SUGAR
• 1 TSP. SALT
• 3 CUPS FLOUR
• 1/4 TSP. BAKING POWDER
• 2 TSP. VANILLA
• 1 TSP. BAKING SODA
• 1 TSP. CINNAMON
• 1 TSP. NUTMEG
• 1 8 OZ. CAN CRUSHED PINEAPPLE, WELL DRAINED

Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix lightly but well.

Sift together flour, salt, cinnamon, nutmeg, baking powder and baking soda. Add to egg mixture. Mix until blended. Add pineapple and mix into batter.

Grease and flour 2 loaf pans, 4" x 8" or 5" x 9", pour half the atter in each. Bake at 325 degrees for 1 hou or until done. If you use mini loaf pans it will take 30 to 35 minutes.