"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Bread Recipe

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

Contributor:  
Contributor:  

Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
1 1/2 cup sugar
1 t cinnamon
1 t salt
1 t baking powder
3/4 t baking soda
2 cups shredded, unpeeled zucchini
1 cup chopped nuts
1 cup raisins
3 eggs
1 cup oil

Directions:
Directions:
In large bowl, stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. In another bowl beat eggs and oil. Pour over flour mixture and stir until moistened. Turn into greased 9" x 5" x 3" loaf pan. Bake in 350 oven for 1 hour and 30 minutes. Cool in pan 10 minutes. Invert on rack, turn top side up and cool.

 

 

 

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