"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Panek Family and Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Moskovitz
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 c. sugar
1 c. oil
2 c. grated, unpeeled zucchini
3 tsp. vanilla or 1 tbsp.
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt

Directions:
Directions:
Preheat oven to 350. Grease 2 loaf pans.
Combine all dry ingredients in a separate bowl and stir together.
Beat together sugar and oil. Add eggs and vanilla. Once that is thoroughly mixed, add zucchini at low speed and combine completely. On lowest speed add dry ingredients.
Pour into greased loaf pans and bake for 55 to 60 minutes or until toothpick comes out clean. Immediately remove bread from loaf pan and cool on rack.

Personal Notes:
Personal Notes:
If your bread sticks to the pan you either didn't bake it long enough or you didn't grease your pans enough.

 

 

 

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