"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leoda Zens
Added: Friday, October 23, 2009


* 3 cups shredded zucchini (about 3 medium)
* 4 cups all-purpose flour
* 1 cup plus 2 tablespoons granulated sugar, divided
* 1/2 cup chopped walnuts
* 1/4 cup packed brown sugar
* 5 teaspoons baking powder
* 1 tablespoon grated lemon rind
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1 1/2 cups skim milk
* 6 tablespoons vegetable oil
* 2 teaspoons vanilla extract
* 2 large eggs
* Cooking spray

Preheat oven to 350.

Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.

Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Number Of Servings:
Number Of Servings:
24 slicces/ 2 loaves




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