Zuchinnicropped

Ingredients

1 cup Bean Puree made with Casserole Premium Quality Pinto Beans
3 eggs
1-1/2 cups sugar
1 cup vegetable oil
1-1/2 cups shredded zucchini
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2-1/2 teaspoon baking powder
1 teaspoon cinnamon

Cooking Instructions

Prepare Bean Puree. Grease two 9″ x 5″ loaf pans. Preheat oven to 350º F (175° C). In a large bowl, combine eggs, sugar and oil. Beat with an electric mixer until smooth. Add zucchini, Bean Puree and vanilla. Sift together flour, salt, baking soda, baking powder and cinnamon. Add to bean mixture. Stir until blended. Pour into greased pans. Bake 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from pan. Cool on a rack. May be stored in an airtight plastic bag at room temperature or in the refrigerator. Makes 2 loaves.

by Submitted by: Marilyn Cheadle, Salt Lake City, Utah