"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini Bread Recipe

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

Carrie Pallat
Added: Monday, December 3, 2007


3 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg

3 eggs
2 cups sugar

1 cup canola oil
1 tsp. vanilla extract
2 cups zucchini, shredded and drained on paper towels (don’t peel)
1 cup crushed pineapple—drained
1 cup raisins, if desired
1/4 cup chopped pecans, walnuts or almonds, if desired

Preheat an oven to 350°F. Grease loaf pan with butter or butter-flavored nonstick cooking spray, and lightly dust with flour.

In a bowl, stir together all the dry ingredients, except the sugar.

In another bowl, whisk together the eggs & sugar. Add oil, pineapple, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the raisins and nuts just until evenly distributed.

Spoon the batter into the loaf pan, filling no more than three-fourths full. Bake until the golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the loaf. Serve them warm or at room temperature, with butter.

Number Of Servings:
Number Of Servings:
Makes 2 loaves.




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