"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Sharon's Zucchini Bread Recipe

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This recipe for Sharon's Zucchini Bread, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Sadler - Mesa Public Library
Added: Tuesday, March 13, 2007


2 1/2 c unsifted flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. butter or margarine, softened
1 1/4 c. sugar
3 eggs
2 tsp. vanilla
2 c. shredded zucchini
1/2 c.milk
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan. Combine flour, baking powder, soda, salt and cinnamon. Set this aside. Beat the butter and sugar well. Add the eggs, one at a time and beat well. Stir in zucchini and vanilla. Alternately stir in dry ingredients and milk. Add the nuts. Bake for about 1 hour. Cool in pan for 15 minutes.




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