"The belly rules the mind."--Spanish Proverb

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Traci Jerome
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs, slightly beaten
2 Cups Sugar
3/4 Cup Oil
2 Cups Zucchini, grated
1 Tsp. Vanilla
1 Cup Applesauce
3 Cups Flour, sifted
1 Tsp. Salt
1 Tsp. Baking Soda
2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/2 Tsp. Baking Powder
Glaze:
1 Cup Powdered Sugar
1 Tsp. Vanilla
Enough Water to make a lightly thick glaze

Directions:
Directions:
Combine and beat together the first 6 ingredients. Combine the rest of the ingredients together and then add to egg mixture and stir well. Add if desired 1/2 cup of chopped nuts. Pour into 2 well greased loaf pans. Bake for 1 hour at 325. While still warm pour glaze over the top.

 

 

 

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