"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Trickett
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 C. all purpose flour
3/4 tsp. salt
1 tsp. baking soda
2 C. sugar
1 tsp. ground cinnamon
1 C. chopped pecans
3 eggs, beaten
1 C. vegetable oil
2 C. shredded zucchini
8 oz. can crushed pineapple, drained
2 tsp. vanilla extract

Directions:
Directions:
Combine first 5 ingredients. Stir in pecans. Combine remaining ingredients and add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 2 greased and floured loaf pans. Bake at 350 F. for 1 hours 10 min.

Cool in pans for 10 min. Then remove from pans and let cool completely on wire racks.

Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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