How i would design a recipe card

Zucchini Bread

(recipe courtesy of

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans


6 Replies to “How i would design a recipe card”

  1. thanks, Don …. it was fun making this. first i was like doing the proportional scales in my head (like have to do for every recipe) …. then thought why not a graph? this is how i “see” it, though–when i cook or bake. amounts are in relation to each other, not as absolutes for type of container

      1. : >

        On a Slightly Different Note
        I Have Recipes for both Butternut and and Acorn Squash that I Use either Dessert or Starter. Unsalted Butter, AllSpice, Nutmeg, Types of Cinnamon, and One’s Choice of Maple Syrup.

  2. squash does well with the “punkin-pi” line up …. realized those spices weren’t just for pumpkins when tasted a friend’s sweet potato pie once. (won’t believe, never had acorn or butternut until Utah — in CA thought they were just decoration! lol)

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