"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Angie Wright care of Mom
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 cup of sugar
2/3 cup of shortening
3 cups of shredded zucchini (about 2 medium)
2/3 cup of water
4 eggs
3 1/3 cups of all purpose flour (if using self rising flour, omit baking soda, salt and baking powder.
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
2 tsp. real vanilla (not imitation) extract
1/2 tsp. baking powder
2/3 cup walnuts, chopped (optional)

Directions:
Directions:
Preheat oven to 350 degrees. Grease 2 - 9x5x3 loaf pans and cut a piece of parchment paper for the pan bottom. Mix sugar and shortening in mixer. Stir in zucchini, water and eggs. Mix in the flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder, stir in the nuts (if desired). Pour into prepared pans. Bake 60-70 minutes. Bread is done when toothpick comes out clean.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I use empty loaf pans to cover the tops when I see the sides of the bread start to brown, this cooks the center without browning the top too much. This bread and the banana bread freeze well, if wrapped tight.

 

 

 

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