"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Freezer Batter for Zucchini Bread Recipe

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This recipe for Freezer Batter for Zucchini Bread, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milly Babcock
Added: Tuesday, April 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, 2 c. sugar, 1 c. oil, 2 c. freshly grated zucchini-skin on, 1 t. vanilla, 1 t. salt, 1 3/4 t. cinnamon, 1 t. baking soda, 1 1/4 t. baking powder, 2 3/4 c. flour, 1/2 c. chopped walnuts, 1 c. raisins-optional.

Directions:
Directions:
Cream together eggs, sugar & oil. Add zucchini & vanilla & blend well. Add dry ingredients & mix thoroughly. Stir in nuts & raisins.

Pour batter into a large tupperware bowl & freeze. When ready to use, take out as much batter as you would like & put it in greased loaf pans, regular or miniature. Bake at 325 for 35-45 minutes or until done.

If you double this recipe, it still fits in a large mixing bowl. Batter freezes well for several months. I love baking this bread during the winter. Note: This recipe was formulated specifically for freezing. If you wish to bake right away, decrease the baking powder by 1/4 tsp.

Number Of Servings:
Number Of Servings:
2 large loaves
Personal Notes:
Personal Notes:
A favorite fall sport in Wisconsin is the search for recipes to use all the zucchini from the garden. Milly's recipe allows for freezing and use throughout the year.

 

 

 

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