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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Eggs
1 c. Vegetable Oil
1 c. Sugar
2 tsp. Vanilla Extract
2 c. raw Zucchini, shredded, unpeeled
1 c. Pineapple, crushed, well-drained
3 c. Self-rising Flour
1 1/2 tsp. Cinnamon
3/4 tsp. nutmeg
1 c. chopped pecans or walnuts
Directions:
Directions:
Preheat oven to 350º. Beat Eggs, Oil, Sugar, and Vanilla until thick. Stir in remaining ingredients. Mix well. Pour into two greased 9x5 inch pans. Bake at 350º for 1 hour or until done. Freezes well.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 hour 15 minutes.

 

 

 

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