"The belly rules the mind."--Spanish Proverb

Diane Romney's Zucchini Bread Recipe

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This recipe for Diane Romney's Zucchini Bread, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Romney
Added: Wednesday, May 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
1 Tbsp vanilla
1 tsp salt
1 tsp soda
tsp baking powder
1 Tbsp cinnamon
3 cups flour
2 cups grated raw zucchini

Directions:
Directions:
Mix together:
3 eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
1 TB vanilla

Add:
1 tsp. salt
1 tsp. soda
tsp. baking powder
1 TB cinnamon

Mix in:
3 cups flour

Mix in:
2 cups grated raw zucchini

Bake at 325 for 1 hour. Makes two loaves.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
10 min + 1 hr bake time
Personal Notes:
Personal Notes:
Can substitute bananas for the zucchini, but zucchini makes the whole thing a bit healthier and is really SO good--not at all vegetable-y tasting!

 

 

 

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