This recipe for Zucchini Bread, by Maureen Letcher, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 2 c. sugar 1 c. oil 3 1/2 c. flour 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 3/4 tsp. baking powder 2 c. grated zucchini
In a large bowl, beat with mixer: eggs, sugar, and oil. In a separate bowl, mix: flour, baking soda, salt, cinnamon, and baking powder. Alternately add dry ingredients with grated zucchini. Bake in greased and floured loaf pans at 350º for about 1 hour.
This is one of my mother's recipes (Dorothy Ann McMullen Letcher).
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