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Irene’s Zucchini Bread Recipe

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This recipe for Irene’s Zucchini Bread, by , is from The Warden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger and Patty Slack
Added: Tuesday, June 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Mix in large bowl & set aside:
4 Cups of Gran. Sugar
2 Cups Crisco Oil
6 Eggs
4 Cups Shredded Zucchini (shredded with skin on)
2 tsp. Vanilla

Sift Together in a separate bowl:
6 Cups of Flower
½ tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
1 tsp. Ginger
1 tsp. Ground Cloves
2 Cups Chopped Walnuts

Directions:
Directions:
Fill loaf pans about two-thirds full. Bake at 325 degrees for 1 hour in greased loaf pans.

Number Of Servings:
Number Of Servings:
3 large loaves
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Irene was Patty and Roger's neighbor for many years. Even after they moved, Irene was still their "neighbor". She is one of the best neighbor's anyone could ever ask for.

 

 

 

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