"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Alexander
Added: Sunday, April 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs
1 Cup canola Oil
2 Cups sugar
2 Cups grated zucchini
3 tsp. cinnamon
3 tsp. vanilla extract
3 Cups flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Cup chopped walnuts
1 Cup raisins

Directions:
Directions:
Preheat oven to 325F. Combine dry ingredients and set aside. Beat eggs until light. Add sugar, vanilla and oil until smooth. Add Zucchini and slowly add dry ingredients until well mixed. Fold in nuts and raisins. Turn into 2 well greased and floured loaf pans. Bake for one hour or until done.

Number Of Servings:
Number Of Servings:
2 Loafs
Personal Notes:
Personal Notes:
Connie Milici's zucchini bread

 

 

 

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