"Hunger is the best sauce in the world."--Cervantes

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Kelly & Tammy Kleymann
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. oil (or less)
1 c. w. sugar
1 c. b. sugar
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 1/2 tsp. baking powder
1 tsp. salt
2 c. grated zucchini
2 tsp. cinnamon
1 tsp. nutmeg
3/4 c. nuts (optional)

Directions:
Directions:
Preheat oven to 325. Beat eggs until thick. Slowly beat in oil. Slowly beat in sugars. Fold in grated zucchini. Add vanilla, cinnamon and nutmeg. Sift together soda, salt, b. powder and flour. Fold into zucchini and egg mixture. Add chopped nuts if desired. Pour into two 9x5-inch loaf pans that have been greased and floured. Bake at 325 for 1 hour. Test for doneness with toothpick.

Number Of Servings:
Number Of Servings:
Yields 2 loaves

 

 

 

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