Flour, unsifted 1½ cups Cinnamon 2 teaspoons Baking powder 1 teaspoon Baking soda ½ teaspoon Salt ¼ teaspoon Eggs 2 Sugar ¾ cup Oil ½ cup Vanilla 2 teaspoons Zucchini or yellow summer squash, 1⅓ cups coarsely shredded, lightly packed _Preheat oven to 350°F. (moderate). Grease a 9- by 5- by 3-inch loaf pan._ Mix dry ingredients, except sugar, thoroughly. Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pan after 10 minutes. Muffins _12 medium-size muffins_ Flour, unsifted 2 cups Baking powder 1 tablespoon Sugar ⅓ cup Salt 1 teaspoon Egg, slightly beaten 1 Milk 1 cup Shortening, melted, or oil ⅓ cup _Preheat oven to 400°F. (hot). Grease muffin tins._ Mix flour, baking powder, sugar, and salt thoroughly. Mix egg and milk; add fat. Pour milk mixture into flour mixture. Stir until dry ingredients are barely moistened. Do not overmix. Batter will be lumpy. Fill muffin tins half full of batter. Bake 20 to 25 minutes until lightly browned. Cornbread _6 servings, 4 by 2½ inches each_ Yellow cornmeal 1 cup Flour, unsifted 1 cup Baking powder 4 teaspoons Sugar ¼ cup Salt ½ teaspoon Milk 1 cup Egg, beaten 1 Shortening, melted or oil 2 tablespoons _Preheat oven to 400°F. (hot). Grease an 8- by 8- by 2-inch baking pan._ Mix dry ingredients thoroughly. Mix milk and egg; stir in fat. Add liquid to dry ingredients; stir only enough to mix. Pour batter into pan. Bake 20 to 25 minutes, or until lightly browned. Banana bread _1 loaf, 18 slices_ Flour, unsifted 1¾ cups Baking powder 1 tablespoon Salt ½ teaspoon Sugar ¾ cup Shortening ½ cup Eggs 2 Bananas, mashed 1 cup