BAAAB Founder in SF Chronicle

In A Nut-Free Halloween? Not So Tricky,” BAAAB Executive Director Mireille Schwartz was featured in the San Francisco Chronicle, for providing a list for consumers of allergy-safe treats for Halloween.  San Francisco Chronicle, October 28, 2008.

Nuts Free Zucchini Bread Recipe (Charlotte Jude’s Favorite)

INGREDIENTS:

3 eggs1 cup vegetable oil
2 cups granulated sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon

PREPARATION:

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend.

Pour batter into two loaf pans, 9×5×3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.

Cool and serve — makes two loaves.