Gloria wrote:

> On one of the hottest weekends of the year we found a huge Golden Zucchini
> in the garden. This was worth heating the oven for:
>
> Zucchini Bread, Carl Goh's , from (James) Beard on Bread Cookbook
>
> 3 eggs (or combination Egg Beaters and egg)
> 1 1/2 c. granulated sugar (has already been reduced)

The problem I have with most zucchini-bread recipes is that they're so sweet
that you can only eat the bread as a snack or as a breakfast item; they
can't be easily incorporated into lunch or dinner. Earlier this year, Susan
N. posted a recipe for a savory whole wheat zucchini herb bread, which I'm
really looking forward to trying.

Message-ID: >

Bob