"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for ZUCCHINI BREAD, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Saturday, September 20, 2008


3 eggs
1 c. oil
2 c. sugar
2 c. zucchini, peeled and grated
3 t. vanilla
1 c. nuts, chopped
3 c. flour
1 tsp. salt
1 T. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda

Preheat oven to 325.

Beat eggs until light and fluffy. Add oil, sugar, zucchini and
vanilla. Mix well, but lightly. Mix remaining dry ingredients in
separate bowl and then add to zucchini mixture. Pour into two
greased loaf pans. Bake 55-60 minutes.




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