"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

Mimi's Zucchini Bread Recipe

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This recipe for Mimi's Zucchini Bread, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carole Finger - Teledyne Turbine Engines
Added: Tuesday, June 17, 2008


3 eggs
1 cup oil
2 1/4 cups white sugar
2 cups grated zucchini (leave skin on)
1 Tbl. vanilla
3 cups flour
1 Tbl. cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/4 tsp. backing powder
1 cup chopped nuts (optional)

Beat eggs. Continue beating and add oil, sugar, zucchini and vanilla. Sift dry ingredients ( i never do). Add dry ingredients to zucchini mixture. Fold in nuts. Spoon into 2 greased bread pans.

Bake at 350 for 1 hour or until golden brown. Insert cake tester to test for done-ness.

Freezes very well!

(I freeze shredded zuchini in 2 cup measures when in season. If you thaw it for baking bread, use all the water that comes off of it, or your bread will be too dry.)




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