Ingredients:
2 pears (unpeeled)
1/3 cup finely shredded unpeeled zucchini
1/3 cup finely shredded carrot
3 cups sifted flour
1 1/2 tsp salt
1 tsp soda
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp baking powder
3 eggs
1 1/2 cups sugar
1 cup oil
1 1/2 tsp vanilla
1/2 tsp grated lemon peel
1/2 cup chopped walnuts (optional) |
Instructions:
Core and finely dice pears to measure 1 1/2 cups. One at a time, press excess liquid from shredded zucchini and carrot through wire strainer. Resift flour with salt, soda, cinnamon, ginger and baking powder. Beat eggs well. Gradually beat in sugar, then oil. Add vanilla, lemon peel. Blend in flour mixture. Add pear, zucchini, carrot and walnuts; mix well. Divide mixture into 2 greased 8x5 inch loaf pans. Let stand 5 minutes. Bake below center of 350 degree oven about 1 hour (or less). Remove from oven and allow bread to stand in pans 10 minutes. Turn out onto wire racks to cool completely. |