"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Zucchini or Pumpkin Bread Recipe

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

Diane Groft
Added: Monday, November 10, 2008


3 eggs
2 c. sugar
1 c. oil
3 c. flour
1 tsp. Baking Soda
3 tsp. cinnamon
1 tsp. salt
1/2 tsp. Baking Powder
2 c. grated Zucchini or Pumpkin
3 tsp. vanilla
1 c. chopped nuts or raisins (OPTIONAL)

Using a mixer, blend together eggs, sugar and oil. In a separate bowl mix well: flour baking soda, salt, cinnamon, and baking powder. Add to egg mixture.
Add Zucchini or Pumpkin and vanilla.
Grease & flour bread pans (you can get 2-3 loaves per batch depending on the size of the pans you are using). Fill pans 2/3 full with batter.
Bake at 300 for 30 minutes to one hour - depending on the size loaf pans you use. Test for doneness by inserting a toothpick through center. It should come out clean.

Personal Notes:
Personal Notes:
Makes great gifts if you use mini loaf pans!




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