"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Pamela Peloquin
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 C. sugar
1 C. oil
1 T. vanilla
2 C. grated zucchini
1 C. chopped nuts (optional)
3 C. flour
1 T. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder

Directions:
Directions:
Preheat oven to 350. In large mixer bowl, beat eggs until foamy. Add the sugar, oil, vanilla and zucchini. Beat well to combine. Add chopped nuts, flour, and remaining ingredients. Grease and flour (or use Pam spray) 2 regular size loaf tins or 5 small tins and divide batter into them.

Bake large .tins for 1 hour or small tins for 50 minutes

Personal Notes:
Personal Notes:
We call this "Cinnamon Bread" at our house, because Kyle wouldn't eat anything called zucchini, but he loved "Cinnamon Bread!"

 

 

 

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