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Cookbook Recipes |
| Title: |
|
Zucchini Crumb Cake |
| Author: |
|
Audrey Springer |
| Ingredients: |
|
4 c Flour
1/2 tsp Salt
2 c Sugar
3 sticks softened Oleo
8 c of 1/2 in. cubed zucchini
2/3 c Lemon Juice
1 c Sugar
1 tsp Cinnamon |
| Method: |
|
Mix flour, salt, sugar, oleo and set aside.
Peel and remove seeds from zucchini and cube. Cook zucchini and lemon
juice together until tender - about 1/2 hr. Add sugar and cinnamon and
simmer 1 min. Divide crumb mixture in half. Pat 1/2 into 9 x 13 inch
pan. Bake 10 min at 350. Pour zucchini mixture over crust and add
remaining mixture on top. Bake for 35 min at 350. Cool and eat. |
| Comments: |
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TASTES LIKE APPLE |
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