"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Zucchini Bread, by Christina O'Dowd, is from OUR FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Christina O'Dowd Added: Wednesday, September 30, 2009
3 eggs 2 cups sugar 3/4 cup vegetable oil 2 cups shredded zucchini 5 tbsp vanilla 3 cups all-purpose flour 1 tbsp baking powder 2 tsp cinnamon 1 tsp baking soda 1 tsp salt 1/2 cup raisins
Heat oven to 350º. In mixing bowl, beat eggs until foamy. Beat in sugar, oil, zucchini and vanilla. Stir in remaining ingredients. Pour batter in two greased and floured 9x5x3 loaf pans. Bake 1 hr 15 min. Cool on wire rack.
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