"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Dicken
Added: Saturday, August 22, 2009

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 350. Beat Eggs, Oil, Sugar, and Vanilla until thick. Stir in remaining ingredients. Mix well. Pour into two greased 9x5 inch pans. Bake at 350 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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