"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Uncle Vincent's Zucchini Bread, by Allie Cleath, is from The Chew Family Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c sugar 1 c oil 3 eggs 2 c shredded zucchini 3 c flour 1/4 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp ginger 1 tsp cloves 1 tsp vanilla 1 c chopped nuts, optional
Line bottom of two 8 1/2 inch by 4 1/2 inch loaf pans with wax paper. Cream sugar, oil, eggs, and zucchini. Sift flour with baking powder, soda, salt, cinnamon,ginger, and cloves. Add the dry ingredients to the creamed mixture. Add vanilla and chopped nuts. Bake at 325º for one hour (or 1 1/4 hrs. for large pans).
.A double recipe fills 3 large (9 1/4 inch by 5 1/2 inch) loaf pans.
Uncle Vincent gave me this recipe long ago and it is still the best zucchini bread recipe that I've eaten.
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