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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.

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

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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