"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

Spicy Zucchini Loaf Recipe

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Spicy Zucchini Loaf image
Uncle Robert Wolf

 

This recipe for Spicy Zucchini Loaf, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Betty Wolf
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely shredded zucchini
1 small can crushed pineapple, well drained
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 c. nuts

Directions:
Directions:
Beat eggs, add oil, sugar, vanilla, and mix until thick and foamy.
With a spoon stir in zucchini and pineapple.
Combine flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts. Stir gently into zucchini mixture.
Bake in 2 greased and floured 5 x 9 loaf pans. Bake at 300 for 1 1/2 hours. Cool before taking out of pans.

Personal Notes:
Personal Notes:
Very, Very Good!!!
I also double the recipe and I always get 6 or 7 loaves in the aluminum 8 x 3 1/4 pans. Do your own judging on which pans to use. I fill pans about 3/4 full. Do as you think best.

 

 

 

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