"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Bread Recipe

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

Added: Sunday, May 25, 2008


3 eggs
1 cup oil
2 cups sugar
2 cups peeled, grated zucchini
2 tsp vanilla
2 cups flour
1/4 tsp soda
1 tsp salt
3 tsp cinnamon
1/2 cup nuts
1 c. coconut or raisins (optional)

Beat eggs until light and fluffy. Add oil, sugar, zucchini, vanilla mix well. Add dry ingredients, mix well. Pour into large bread loaf pans that have been well greased and floured. Bake at 325 for hour. Do not let pans touch each other.




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