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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Squash Bread from Noeplace Recipe

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This recipe for Zucchini Squash Bread from Noeplace is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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