"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 5, 2007


3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely choppd nuts

Heat oven to 350.

Grease bottoms only of 2 loaf pans.

Mix zucchini, sugar, oil, vanilla and eggs. Stir in remaining ingredients. Pour into pans.

Bake 50-60 minutes. Cool 10 minutes on wire rack.

Remove from pans. Cool completely.

Number Of Servings:
Number Of Servings:
2 loaves




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