"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
This recipe for My Favorite Zucchini Bread, by Shelley Hobbs, is from Cavern Brook Farm Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups flour 1/2 tsp salt 1/4 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1 cup sugar 1 cup finely shredded , unpeeled zucchini 1/4 cup cooking oil 1 egg 1/4 tsp grated lemon peel walnuts optional
Mix flour, cinnamon , salt , nutmeg , and nutmeg. In another bowl mix sugar , zucchini , cooking oil , egg and lemon peel . Mix well . Add the flour mixture and mix well . Pour into greased 8 x 4 x 2 inch loaf pan . Bake at 350º for 55 to 60 min . Or until inserted toothpick comes out clean . Cool 10 min.
9 to 10
This is a heavy moist bread . Not light and dry :)
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