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Milberger's Nursery and Landscaping
3920 North Loop 1604 E.
San Antonio, TX 78247

Open 9 to 6 Mon. through Sat.
and 10 to 5 on Sun.

Three exits east 281, inside of 1604
Next to the Diamond Shamrock station
Please click map for more detailed map and driving directions.

BeveragesBreads and CerealsCondiments
HerbsJellies and Preserves
Main DishesSalads and Dressings
Side Dishes
SoupsSugar Free

(Haskell County 4H)

3 eggs
1 cup oil (cottonseed)
1 tsp. vanilla
2 cups sugar
2 cups whole wheat flour
1 cup flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. ground cinnamon
3/4 tsp. pumpkin pie spice
1 cup finely grated zucchini
1/2 cup finely grated carrot
1/2 cup of a banana, mashed
1/2 cup pecans, chopped
powdered sugar

Mix eggs, oil, vanilla and sugar. Sift fours, baking soda, baking powder, salt, cinnamon and pumpkin spice. Add to egg mixture. Add zucchini, carrots, bananas and pecans. Mix well. Bake in two greased and floured loaf pans or two 1-pound coffee cans at 375 degrees for 1 hour or until tested done. When cool, sprinkle with powdered sugar. For variation, serve this bread with softened cream cheese, honey butter, or glazed frosting.
Yield: 24 servings (2 loaves).