"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Pecan Zucchini Bread, by Bobbi Regnerus, is from The Clausing Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. flour 3 eggs 2 c. sugar 1/2 c. veg. oil 1 tsp. baking soda 1/2 c. sour cream 1 tsp. salt 1 tsp. vanilla 1 tsp. cinnamon 2 c. shredded zucchini 1/4 tsp. baking powder 1 c. chopped pecans
Combine the dry ingredients, set aside. Combine the wet ingredients, mix well and mix in the dry just till combined. Fold in zucchini and nuts. Pour into 2- 5X9 inch pans. Bake @ 350º for 50-60 minutes.
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