This recipe for Zucchini Bread, by Pam Bregar, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 2 C. sugar 1 C. vegetable oil 3 ½ C. all purpose flour 1 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. vanilla 2 C. grated unpeeled zucchini 1 C. English Walnuts
Beat together eggs, sugar and oil. Sift together, flour, baking powder, soda, salt and cinnamon. Combine with the egg mixture. Stir in vanilla, zucchini and walnuts. Bake @ 350˚ in 2- 9” greased loaf pans for 50-60 minutes.
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