"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 The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma & Jan Lattuca
Added: Friday, February 20, 2009


3 eggs
2 tsp. baking soda
1 c. oil
1 1/2 tsp. cinnamon
2 c. sugar
1 tsp. salt
2 tsp. vanilla
3/4 tsp. nutmeg
2 c. shredded zucchini
1/4 tsp. baking powder
8 1/2 oz. can crushed pineapples, well drained
1 c. chopped dates
3 c. flour
1 c. chopped pecans

Beat the eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake @ 350 for 1 hour.

Personal Notes:
Personal Notes:
You can omit the dates and nutmeg, but increase the cinnamon to 3 tsps. VARIATION: Aunt Jan does the same as grandma, except no pineapple, nutmeg, dates, or pecans. She uses 3/4 c. oil, 1 2/3 c. sugar, 3 tsp. vanilla, 3 tsp. cinnamon, 1/2 tsp. baking soda, and 1 tsp. baking powder--instead of Grandma's amounts.




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