"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 Zucchini Bread, by Sharon MacKinnon, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs 1 cup cooking oil 1 cup sugar 1 cup brown sugar 2 cups pealed shredded zucchini 3 cups flour 1 tsp. salt 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. baking powder 1 tsp. vanilla 1/2 cup chopped nuts or sunflower seeds (optional) 1/3 cup sesame seeds (optional)
Preheat oven to 350º. Grease and flour 2 loaf pans Beat eggs, oil and both sugars until foamy; add zucchini and vanilla. Sift flour, salt, cinnamon and baking powder and add to other ingredients, beating well. Add nuts and seeds and mix Put into pans Bake until done, about 1 hour.
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