"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Alison Stanley
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 c. sugar
1 c. vegetable oil
3 c. unbleached flour
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
pinch nutmeg
1 tsp. ground cloves
2 c. grated, unpeeled zucchini
1 c. chopped nuts
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350F. Lightly grease and flour two 9x5 inch loaf pans. In a large bowl, cream eggs, sugar and vegetable oil until light and fluffy. Mix in flour, salt, cinnamon, baking powder, and baking soda. Add cloves, nutmeg, zucchini, nuts, and vanilla extract. Stir until well blended.

Pour batter into prepared loaf pans and bake 55-60 min. or until a toothpick in the center comes out clean. Remove from oven and cool on wire racks 10 min. Remove from pans. Cool completely before slicing.

Makes 2 Loaves

 

 

 

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