"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

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gen
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour
1 1/2 c. sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp. baking soda
2 c. shredded unpeeled zucchini
1 c. chopped nuts
1 c. raisins
3 eggs
1 c. oil

Directions:
Directions:
In large bowl, stir together flour, sugar, cinnamon, salt, soda, powder, zucchini, nuts and raisins. In another bowl, beat eggs and oil. Pour into flour mixture and stir until moistened. Turn into greased and floured loaf pan. Bake at 350 for 1 hour, 30 minutes. Tester should come out clean. Cool in pan 25 minutes. Remove from pan and cool completely before cutting.

Personal Notes:
Personal Notes:
From friend Bea Foster in 1976

 

 

 

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