"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 The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Story
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 C Sugar
2/3 C Shortening
3 C Shredded Zucchini
2/3 C Water
4 Eggs
3 1/3 C Flour
2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
2 tsp Vanilla
1/2 tsp Baking Powder
2/3 C Nuts, optional
2/3 C Raisins, optional

Directions:
Directions:
Heat oven to 350. Grease bottoms of 2 loaf pans 9 x 5 x 3 or 3 loaf pans 8.5 x 4.5 x 2.5. Mix sugar and shortening. Stir in zucchini, water and eggs. Mix in flour, soda, salt, cinnamon, cloves, vanilla and powder. Stir in nuts and raisins. Pour into baking pans. Bake until tooth pick inserted into the middle comes out clean. About 60 to 70 minutes. Cool 5 minutes in the pan before removing. Cool completely before slicing.

Number Of Servings:
Number Of Servings:
2 to 3 loafs

 

 

 

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