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Tonight's dinner is going to be brisket, roasted in beer with onions and seasonings. I will be shredding the brisket and adding bbq sauce and putting it on a bed of butter herb pasta.

yield 2 large loaves or 3 small loaves





Ground Cinnamon 3/4 tsp

Salt 3/4 tsp

Baking Soda 3/4 tsp

Baking Powder 3/4 tsp

AP Flour 14 ounces



Granulated Sugar 18 ounces



Eggs 10 ounces

Canola oil 7 ounces

vanilla extract 3/4 tsp



Grated Zucchini 20 ounces

Chopped Pecans 5 ounces



1. Accurately measure all ingredients



2.Sift the cinnamon, salt, baking soda, baking powder, and flour together. Using a whisk, combine the sifted dry ingredients and sugar.



3. In a separate bowl, whisk the eggs until completely smooth. add the canola oil and vanilla extract. Blend.



4. Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined.



5. Add the zucchini and the pecans and fold in just until combined



6. DO NOT OVER MIX



7. Pan in sprayed loaf pans



8. Bake at 360 until it springs back to touch. It will not be dark brown.



Hint : I also used slivered almonds instead of pecans and it still had a wonderful flavor.