"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Monday, January 26, 2009


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts (optional)
Crumb Topping (optional)

Preheat oven 325
Grease and flour two 8x4 inch pans
Sift flour, salt, baking powder, soda, and cinnamon in a bowl
Beat eggs, oil, applesauce, vanilla, and sugar in a large bowl
Add sifted ingredients to the creamed mixture; beat well
Stir in zucchini and nuts until well combined
Pour batter into prepared pans; add crumb topping if using
Bake 40 to 60 minutes, or until tester inserted in the center comes out clean; 35 to 40 min for 5 miniloaves
Cool in pan 20 minutes; remove and cool on wire racks

Personal Notes:
Personal Notes:
Also good with a crumb topping:
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
Combine and cut in butter




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