 TABLE OF CONTENTS ZUCCHINI BREAD SPOON BREAD GARLIC BREAD 
Preheat oven to 350ºF. In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, & nutmeg. In another mixing bowl, combine sugar, shredded Zucchini, cooking oil, egg, & lemon peel. Mix well. Add flour mixture; stir just till combined well. Stir in chopped walnuts. Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350ºF oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for approximately 10 minutes on a wire rack.
In a medium saucepan, stir 1 cup of the milk into cornmeal. Cook, stirring constantly, till mixture is very thick & pulls away from the sides of pan. Remove from heat. Stir in remaining milk, 1 Tablespoon margarine, the baking powder & 1/4 teaspoon salt. Stir 1 cup of hot mixture into egg yolk; return all to saucepan. Gently fold in beaten egg white. Pour into a greased 1-quart casserole. Bake in a 325ºF oven for 25 to 40 minutes or until a knife inserted near the center comes out clean. Serve immediately with margarine or butter. Makes 4 servings.               |
