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Published: Saturday, 10/6/2012

Dinner Tonight: Zucchini Cake Bread

BY ELAINE WRIGHT
BLADE STAFF WRITER

You’ve heard all the jokes about hospital food, but the hardworking professionals at hospital kitchens can indeed turn out some pretty terrific dishes, when they have the budget. For many years, Elaine Wright worked at Toledo Hospital, where she always enjoyed the Zucchini Cake Bread. A co-worker gave her the recipe, which she now gives to you.

Zucchini Cake Bread

3 cups all-purpose flour

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons vanilla

1 cup canola oil

1 teaspoon cinnamon

1 teaspoon mixture of cinnamon, nutmeg, and ginger

1½ cups mixture of chopped walnuts and coconut

3 cups unpeeled, grated zucchini

Preheat oven to 325°.

Mix together all of the ingredients to form a thick batter. Place in a greased and floured Bundt pan or two 9-by-5-inch loaf pans. Bake 50 minutes to 1 hour, until a toothpick inserted in the middle comes out clean.

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.



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