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

Zucchini Squash Bread from Noeplace Recipe

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

Contributor:  
Contributor:  
Shirley Noe
Added: Tuesday, March 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Mix together:
2 cups shredded zucchini squash (peel first)
2 large eggs
1 cup cooking oil
3/4 cup honey
1 teas. salt
1 teas. soda
1 T. cinnamon
1/4 teas. nutmeg
1 1/2 cup sugar
3 cups flour
1 teasp. baking powder

Directions:
Directions:

2 cups shredded zucchini squash (peel first)
2 large eggs
1 cup cooking oil
3/4 cup honey
1 teas. salt
1 teas. soda
1 T. cinnamon
1/4 teas. nutmeg
1 1/2 cup sugar
3 cups flour
1 teasp. baking powder
Add 1 1/2 cups chopped pecans

Grease either loaf pan or small loaf pans. Cooking time will vary with size pan used-naturally. Large loaf will take about 45- to an hour. Small loaves
about 20 to 30. Stick a toothpick into center and when it comes out dry they are done. Cool on rack.

This freezes really well.

 

 

 

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