Sunday, September 13, 2009

The Victorian Sampler Tea Room Cookbook

Remember the time when the only way to find a recipe was to go to your recipe box or flip through cookbooks?? I miss those times! It's faster and easier to google for a recipe than flipping through cookbooks. I have over 100 cookbooks and most of them are collecting dust. In an effort to force me to flip through those cookbooks, going forward each week, Little Bit of Everything will feature a recipe from one of those cookbooks.

This week's recipe is from The Victorian Sampler Tea Room cookbook. The book is a collection of recipes from a wonderful little tea room that used to be in Eureka Springs, Arkansas.

Zucchini Bread

3 eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking power
2 cups grated zucchini
3 cups sifted flour
1 cup nuts (optional)

Beat eggs until foamy. Add sugar, oil and vanilla, beat well. Sift dry ingredients together. Fold zucchini and nuts into dry ingredients. Pour into greased pans (1 tube pan or 2 loaf pans). Bake at 350 degrees for 1 hour or until toothpick comes out clean. Frost with cream cheese frosting if desired.

1 comment:

  1. Your zucchini bread looks great. I love this time of year with all the fresh Harvest produce. It makes cooking and baking so fun! i have a great recipe for zucchini cookies with frosting on them on my blog. Hey are so good!


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