"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 School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Simpson
Added: Wednesday, June 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. sugar
1/4 c. cooking oil or applesauce
1 egg
1 c. finely shredded unpeeled zucchini
1/2 c. chopped nuts
1+ c. semi-sweet chocolate chips
1 c. craisins (dried cranberries)

Directions:
Directions:
Combine flour and spices in a large bowl. In another mixing bowl combine sugar, zucchini, oil, and egg. Mix well. Add flour mixture and stir until just combined. Stir in chopped nuts, chocolate chips, and craisins. Pour batter into greased 8x4x2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean. Cool for 15 minutes on a wire rack. Remove bread from pan and cool thoroughly on a wire rack. Wrap and store over night before slicing.

Personal Notes:
Personal Notes:
This freezes well. You can use mini loaf pans.

 

 

 

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