"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

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Collette Richards
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 c. sugar
3 c. grated zucchini
1 Tbsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 Tbsp. cinnamon
1 c. nuts

Directions:
Directions:
In large saucepan mix together eggs, oil, sugar, zucchini and vanilla and heat together until sugar melts but do not boil. Mix together in another bowl flour, soda, salt, baking powder, cinnamon, and nuts. Fold in saucepan ingredients to dry ingredients. Pour into greased (lined) loaf pans and bake at 350 for 50 minutes to 1 hour.

Number Of Servings:
Number Of Servings:
makes 2 loaves
Personal Notes:
Personal Notes:
This recipe is really moist and I've had success with using other things like pureed apricots or pumpkin instead of zucchini and it always turns out good.

 

 

 

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